Shrimp and Sausage Paella

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.

• Ready In: 25 mins
• Serves: 4

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 1/2ounce) 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.