Shrimp and Sausage Paella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Saffron is expensive; fortunately, a pinch goes a long way. Ingredients:
2 links spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices |
1 cup chopped onion |
1 cup chopped green bell pepper (about 1 medium) |
2 teaspoons bottled minced garlic |
1/4 teaspoon black pepper |
1/4 teaspoon crushed saffron threads |
1 1/2 cups instant rice |
3/4 cup water |
1/2 teaspoon dried marjoram |
1 (14 1/2-ounce) can no-salt-added diced tomatoes (undrained) |
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; sauté 1 minute. Add onion and bell pepper to pan; sauté 4 minutes. Stir in garlic, black pepper, and saffron; sauté 1 minute. Stir in rice, 3/4 cup water, marjoram, tomatoes, and clam juice; bring to a boil. Cover, reduce heat, and simmer 4 minutes or until rice is almost tender. Stir in shrimp. Cover and simmer 3 minutes or until shrimp are done.
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