SHRIMP AND SAUSAGE PAELLA

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Shrimp and Sausage Paella image

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.

Provided by lazy gourmet

Categories     Healthy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

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 1/2 ounce) can no-salt-added diced tomatoes
1 (8 ounce) bottle clam juice
8 ounces medium shrimp, peeled and deveined

Steps:

  • 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.

Nutrition Facts : Calories 406.2, Fat 13.2, SaturatedFat 4.6, Cholesterol 113.3, Sodium 677.8, Carbohydrate 47.5, Fiber 3.2, Sugar 7.5, Protein 23.7

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