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Sausage and Shrimp Paella
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Prep Time:
25 minutes
Total Time:
1 hour
Indulge in a homemade Spanish paella bursting with saffron-infused rice, chorizo, shrimp, and colorful vegetables.
Ingredients:
  • 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 teaspoon saffron threads
  • 1 lb cooked smoked chorizo sausage, sliced
  • 1 medium red bell pepper, cut into thin strips
  • 1 medium green bell pepper, cut into thin strips
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 can (14.5 oz) diced tomatoes with herbs, undrained
  • 2 1/4 cups uncooked Arborio or regular long-grain rice
  • 1 cup dry white wine or nonalcoholic white wine
  • 1/2 lb cooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
  • 1 cup frozen sweet peas
  • 2 tablespoons chopped fresh parsley
Instructions:
  • In a 2-quart saucepan, bring the broth to a boil and stir in the saffron before setting it aside.
  • In a large paella pan or 3-inch-deep 12-inch ovenproof skillet, brown sausage over medium heat for about 5 minutes, then push it to one side of the pan. Add bell peppers and onion, cooking for about 5 minutes until crisp-tender. Mix in garlic and tomatoes, bringing to a boil. Add rice, wine, and heated broth mixture, bring to a boil, then reduce heat. Cover and simmer for 15 minutes; then remove from heat.
  • Add the shrimp and peas into the mixture and gently stir. Cover the pot and let it simmer for approximately 10 minutes, or until the rice reaches desired tenderness. Finish by sprinkling some fresh parsley on top before serving.

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