Sausage & Shrimp Paella

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

• Ready In: 1 hr
• 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 1/2ounce) 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.