Shrimp and Sausage Paella

Lee Harrelson

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

Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 390
  • Calories from fat: 30%
  • Fat: 13.2g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 23.3g
  • Carbohydrate: 41.8g
  • Fiber: 2.7g
  • Cholesterol: 114mg
  • Iron: 5.1mg
  • Sodium: 626mg
  • Calcium: 66mg


  • 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


  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.
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