Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
3 (3 1/2-ounce) bags boil-in-bag long-grain rice
1 cup frozen green peas
1/4 cup hot water
1/4 teaspoon saffron threads
1 cup (4 ounces) thinly sliced Spanish chorizo sausage
1 1/2 pounds medium shrimp, peeled and deveined
1 teaspoon bottled minced garlic
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes with green pepper and oregano
How to Make It
Cook rice in boiling water 7 minutes. Add peas; cover and cook 3 minutes. Drain well; set aside.
While the rice cooks, combine hot water and saffron threads in a small bowl. Heat a large nonstick skillet over medium-high heat. Add chorizo, and cook for 3 minutes or until lightly browned, turning once. Add shrimp and the next 4 ingredients (shrimp through red pepper), and sauté for 3 minutes. Add the saffron mixture and tomatoes, and bring to a boil. Reduce heat, and simmer for 4 minutes, stirring occasionally. Stir in rice and peas.