Shrimp and Sausage Paella |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Cooking Light Magazine, September 2007. I've heard you can use tumeric instead of saffron, just use half the amount. I haven't tried this so I'd be interested in hearing if anyone has. Ingredients:
2 links chorizo sausage (about 6.5 oz) |
1 cup chopped onion |
1 cup chopped green bell pepper |
2 teaspoons minced garlic |
1/4 teaspoon black pepper |
1/4 teaspoon crushed saffron thread |
1 1/2 cups instant rice |
3/4 cup water |
1/2 teaspoon marjoram |
1 (14 1/2 ounce) can no-salt-added diced tomatoes |
1 (8 ounce) bottle clam juice |
8 ounces medium shrimp, peeled and deveined |
Directions:
1. Heat a large nonstick skillet over medium high heat. Add sausage to pan, saute 1 minute. Add onion and bell pepper to pan; saute 4 minutes. Stir in garlic, black pepper and saffron (or tumeric); saute 1 minute. Stir in rice and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 4 minutes until rice is almost tender. Stir in shrimp. Cover and simmer 3 minutes or until shrimp are done.
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