Sausage & Shrimp Paella

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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 wine
• 1/2 lb medium shrimp, cooked peeled deveined (thawed if frozen and tails removed)
• 1 cup english pea
• 2 tablespoons fresh parsley, chopped

Recipe

• 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.