Mmmm! Nothing quite beats a simple rustic frittata!
Paella is of Spanish cuisine, originating in Valencia. It’s traditionally made with rice, meats and vegetables; it’s cooked in a large pan called paella: a broad shallow dish with sloping sides, 13-inches in diameter, or larger.
Frittata is of Italian cuisine and similar to an omelet, usually prepared in an iron skillet. It generally starts on the stovetop and ends in the oven, being baked or broiled. Eggs are combined with meats, vegetables and cheeses; the possibilities are endless.
This recipe combines both, containing rice, sausage, shrimp and vegetables. I imagine cooks in Italy, flip their frittatas ~ I’ve done that, but find it’s much easier to finish by covering it with a lid and cooking on low heat on the stovetop until cooked through, or broiling it on a low setting, or just baking it in the oven for a short time.
It’s a simple rustic dish that is easy to prepare with deliciously toasted bottom!
Spanish Paella Frittata
2 cups rice
1 pound sweet Italian sausage
1 small onion, chopped
1 small red bell pepper, chopped
1 pound medium raw shrimp, shelled and deveined
½ teaspoon salt
1 teaspoon seasoned pepper
1 teaspoon smoked paprika
Prepare rice according to package directions; let cool for 5 minutes.
In a 12-inch non-stick skillet, sauté sausage, breaking into small chunks while it cooks.
Add onion and bell pepper and cook until softened and meat is fully cooked.
Add shrimp and rice to skillet and mix well.
Remove from heat.
Beat eggs in a bowl and add salt, pepper and paprika.
Place under broiler and cook until center is set or bake in the oven at 400 degrees for 10-15 minutes until knife inserted in center comes out clean.
Let set for 5 minutes, cut into wedges and serve.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!