shrimp, sausage, and veggie paella

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Step 1

Apr 3

Step 2

Serves 4-6

Step 3

12- to 14-inch cast-iron skillet or another large oven-safe skillet (a shallow Dutch oven would also work)

Step 4

Preheat your oven to 450°F.

Step 5

To start, let’s wash the 2 medium leeks. Washing leeks is annoying, but they’re worth it, promise! Chop off and discard the tough dark green parts and the roots, then slice the light green parts into thin rings. Place them in a colander set within a large bowl and fill it with water. Use your hands to submerge and wash the dirt off the leeks. Don't forget to look inside the layers! That's where the dirt hides. Once clean, lift the colander out of the bowl and rinse thoroughly. Dry them off with a clean dish towel.

Step 6

Set a large oven-safe skillet over medium heat. Once warm, add 3 tablespoons of extra-virgin olive oil.

Step 7

While your oil is warming, cut 12 ounces of andouille or chorizo sausage into 1/4- to 1/2-inch thick slices. Add the washed leeks and sliced sausage to the pan, sautéing them for 5 minutes, until the leeks are softened and the sausage is beginning to brown. Add 3 minced garlic cloves and 1 1⁄2 teaspoons of smoked paprika and continue cooking until fragrant, about 1 minute.

Step 8

Add 2 cups of short-grain white rice, tossing to coat the rice in the oil and other cooked . Add 4 cups of chicken or vegetable stock and a generous pinch of both salt and pepper, and bring to a simmer over medium heat. Once simmering, carefully add the pan to the oven, UNCOVERED!!, and bake for 15 minutes.

Step 9

Meanwhile, make your lemon aioli. In a small bowl, mix 1/2 cup mayonnaise, the zest and juice of half of your lemon, a handful of chopped basil, and a pinch of salt. Set aside. Slice up the other half of the lemon to use later as garnish.

Step 10

Cut the woody stems off of 1 bunch of asparagus and discard them, then slice the stalks into 1-inch pieces.

Step 11

Once your skillet has been in the oven for 15 minutes, remove it and carefully add the chopped asparagus and 1 cup of frozen peas, stirring them into the rice. Place 1 pound of peeled and deveined shrimp on top. Return the skillet to the oven and cook (still uncovered!) for an additional 10 minutes, until the veggies are vibrant and cooked and your shrimp is pink, opaque, and curled like a C.

Step 12

Serve garnished with a generous dollop or drizzle of your aioli, a lemon slice, and a few whole basil leaves. Enjoy!

Step 13

Prep ahead You can slice and wash your leeks days ahead of time and store them in an airtight container in the fridge with a paper towel or dish cloth beneath them. Washing the leeks is honestly the fussiest part of this recipe! You could also wash and chop your asparagus and/or slice the sausage ahead of time, storing both in separate airtight containers in the fridge.

Step 14

Leeks 1 large minced shallot would be the best sub! Or a small onion of any color. Or 1 bunch of sliced scallions.