Equipment
- Air Fryer
- Stove top
- Skillet
Ingredients
Meat mixture
- 1 teaspoon extra-virgin olive oil
- 1 pound large 20 to 25 count shrimp, peeled and deveined
- 4 links chicken sausage
- 1 teaspoon smoked paprika
- 1½ teaspoons sea salt
Farro mixture
- 2 teaspoons extra-virgin olive oil
- 1 large white onion diced
- 1 medium red bell pepper diced
- 1 14½-ounce can tomatoes diced tomatoes, drained
- 1 cup frozen peas thawed
- ¼ teaspoon saffron
- ¼ teaspoon black pepper freshly ground
- 4 cups farro cooked
Instructions
Meat Mixture
- Air fry the shrimp and sausage together for crispiness. Season with paprika and sea salt, and cook with 1 teaspoon of olive oil. Mix all of the ingredients well and air fry for 5 min.
Farro Mixture
- In a skillet, heat the oil. Add the onion and bell peppers and cook, stirring occasionally, for about 5 minutes.
- Add the tomatoes, peas, salt, paprika, saffron, and pepper and mix well.
- Mix the meat and farro mixture.
- Store leftovers in a sealed container in the refrigerator for up to 4 days.
Notes
One serving is 1.5 cups of the farro mixture, with 5 ounces of the meat mixture.
Nutrition
Nutrition Facts
Shrimp and Chicken Sausage Paella
Amount per Serving
Calories
524
% Daily Value*
Fat
17
g
26
%
Saturated Fat
3
g
19
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
203
mg
68
%
Sodium
2393
mg
104
%
Potassium
494
mg
14
%
Carbohydrates
60
g
20
%
Fiber
10
g
42
%
Sugar
6
g
7
%
Protein
35
g
70
%
Vitamin A
1974
IU
39
%
Vitamin C
57
mg
69
%
Calcium
101
mg
10
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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