Sausage & Shrimp Paella

Submitted by Sherrybeth

"This is a really good dish that my family loves. I hope you enjoy it."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 8

ingredients

• 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 white wine
• 1⁄2 lb medium shrimp, cooked peeled deveined (thawed if frozen and tails removed)
• 1 cup English pea
• 2 tablespoons fresh parsley, chopped

directions

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.