Tropical Shrimp Paella
By Melissa's Corporate Chefs
1/2 pound Smoked Pork Sausage or Chorizo
2 1/2 pounds Prawns (16/20 count)
4 tablespoons Olive Oil
1 teaspoon Kosher Salt divided
1 cup Red Peppers diced into 1/4 inch pieces
1 1/2 cups Organic Yellow Onion diced into 1/4 inch pieces
1 teaspoon Thyme leaves
1/2 teaspoon Turmeric
1 cup Arborio Rice or Paella Rice
2 1/2 cups Chicken Stock or Vegetable Stock
1 tablespoon Minced Garlic
1/2 Pineapple diced into 1/2 inch pieces
1 Mango dinced into 1/2 inch pieces
1 Papaya diced int 1/2 inch pieces
2 tablespoons Rum (optional)
8 Pineapple Spears
3 teaspoons Chives chopped
1 Starfruit sliced 1/4 inch thick
Slice the sausage or chorizo into 1/4-inch rounds, then quarter the rounds.
Marinate the prawns in olive oil seasoned with 1/2 of the Kosher salt and crushed red pepper.
Sauté the onions in half the olive oil over medium-high heat until they are translucent.
Add the thyme, turmeric, remaining salt and rice, stirring well.
Add the stock, stir once, cover and simmer on low heat for about 20 minutes.
Remove from heat and leave covered for about 5 minutes.
In a large saucepan, warm the garlic in the remaining olive oil.
Add the diced red pepper and sauté for one minute.
Add the papaya, mango, pineapple, sausage and prawns and sauté for one more minute.
If using, add the rum and cook for another minute to burn off the alcohol.
Add the cooked rice and stock mixture to the pan.
Toss together carefully until thoroughly incorporated.
Moisten with a little more stock if necessary.
Mound the paella in a bowl or on a plate.
Garnish with spears of pineapple, sliced chives and sliced starfruit.