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Shrimp and Sausage Paella

Lee Harrelson
Yield

4 servings (serving size: about 1 1/2 cups)

Saffron is expensive; fortunately, a pinch goes a long way.

Ingredients

  • 2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper (about 1 medium)
  • 2 teaspoons bottled minced garlic
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed saffron threads
  • 1 1/2 cups instant rice
  • 3/4 cup water
  • 1/2 teaspoon dried marjoram
  • 1 (14 1/2-ounce) can no-salt-added diced tomatoes (undrained)
  • 1 (8-ounce) bottle clam juice
  • 8 ounces medium shrimp, peeled and deveined

Nutrition Information

  • calories 390
  • caloriesfromfat 30 %
  • fat 13.2 g
  • satfat 4.6 g
  • monofat 5.8 g
  • polyfat 1.5 g
  • protein 23.3 g
  • carbohydrate 41.8 g
  • fiber 2.7 g
  • cholesterol 114 mg
  • iron 5.1 mg
  • sodium 626 mg
  • calcium 66 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add sausage to pan; sauté 1 minute. Add onion and bell pepper to pan; sauté 4 minutes. Stir in garlic, black pepper, and saffron; sauté 1 minute. Stir in rice, 3/4 cup water, marjoram, tomatoes, and clam juice; bring to a boil. Cover, reduce heat, and simmer 4 minutes or until rice is almost tender. Stir in shrimp. Cover and simmer 3 minutes or until shrimp are done.