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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a really good dish that my family loves. I hope you enjoy it. Ingredients:
2 (14 ounce) cans chicken broth |
1 teaspoon saffron thread |
1 lb smoked chorizo sausage, cooked & sliced |
1 medium red bell pepper, cut into thin strips |
1 medium green bell pepper, cut into thin strips |
1/2 cup onion, chopped |
2 garlic cloves, finely chopped |
1 (14 1/2 ounce) can diced tomatoes, undrained |
2 1/4 cups uncooked arborio rice or 2 1/4 cups long-grain rice |
1 cup dry white wine |
1/2 lb medium shrimp, cooked peeled deveined (thawed if frozen and tails removed) |
1 cup english pea |
2 tablespoons fresh parsley, chopped |
Directions:
1. Heat broth to boiling in 2-quart saucepan; stir in saffron. Set aside.
2. Meanwhile, cook sausage in large paella pan or 3-inch deep 12-inch ovenproof skillet over medium heat about 5 minutes, stirring occasionally, until brown.
3. Move sausage to one side of pan. Add bell peppers and onion to pan.
4. Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling.
5. Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat.
6. Cover and simmer 15 minutes; remove from heat.
7. Stir in shrimp and peas.
8. Cover and simmer about 10 minutes or until rice is tender.
9. Sprinkle with parsley.
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