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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The ideal summer dinnerwithout the labor required for the traditional Spanish version. Ingredients:
3/4 pound cooked chorizo or linguiça sausage, cut into chunks |
4 tablespoons olive oil |
1 1-pound bag saffron rice (such as vigo) |
1 9-ounce package frozen artichoke hearts, thawed and drained |
1 8-ounce jar roasted red peppers, drained and sliced |
2 cups chicken or fish broth, or wine |
1 pound large shrimp, peeled |
1 cup frozen peas, defrosted |
Directions:
1. 1 In a large skillet with a lid, brown the sau-sage in the oil until crispy, about 5 minutes.
2. 2 Add the rice, artichoke hearts, peppers, broth or wine, and 2 cups of water. Bring to a boil.
3. 3 Reduce heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.
4. 4 Stir in the shrimp and peas. Cover and continue cooking until the shrimp are opaque, 5 to 7 minutes.
5. NOTE If your kids are leery of spicy foods, opt for the garlicky linguiça sausage. If they don't mind a little kick, go for the chorizo.
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