Shrimp and Sausage Paella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Just a small amount of saffron gives this dish a golden appearance and a pungent aroma. If you don't have saffron, double the turmeric. Ingredients:
3 (3 1/2-ounce) bags boil-in-bag long-grain rice |
1 cup frozen green peas |
1/4 cup hot water |
1/4 teaspoon saffron threads |
1 cup (4 ounces) thinly sliced spanish chorizo sausage |
1 1/2 pounds medium shrimp, peeled and deveined |
1 teaspoon bottled minced garlic |
1/2 teaspoon paprika |
1/4 teaspoon ground turmeric |
1/4 teaspoon crushed red pepper |
1 (14.5-ounce) can diced tomatoes with green pepper and oregano |
Directions:
1. Cook rice in boiling water 7 minutes. Add peas; cover and cook 3 minutes. Drain well; set aside.
2. While the rice cooks, combine hot water and saffron threads in a small bowl. Heat a large nonstick skillet over medium-high heat. Add chorizo, and cook for 3 minutes or until lightly browned, turning once. Add shrimp and the next 4 ingredients (shrimp through red pepper), and sauté for 3 minutes. Add the saffron mixture and tomatoes, and bring to a boil. Reduce heat, and simmer for 4 minutes, stirring occasionally. Stir in rice and peas.
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