SAUSAGE AND SHRIMP PAELLA

Sausage and Shrimp Paella image

Enjoy a Spanish standard at home! Saffron gives rice, chorizo, shrimp and vegetables a pretty golden color.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 13

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

Steps:

In 2-quart saucepan, heat broth to boiling. Stir in saffron; set aside.
Meanwhile, in large paella pan or 3-inch-deep 12-inch ovenproof skillet, cook sausage over medium heat about 5 minutes, stirring occasionally, until brown. Move sausage to one side of pan. Add bell peppers and onion to pan. Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling. Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat. Cover and simmer 15 minutes; remove from heat.
Stir in shrimp and peas. Cover and simmer about 10 minutes or until rice is tender. Sprinkle with parsley.

Nutrition Facts : Calories 540, Carbohydrate 56 g, Cholesterol 105 mg, Fiber 2 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 6 g, TransFat 0 g