Saffron is expensive; fortunately, a pinch goes a long way.
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
How to Make It
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.
Four stars only with these changes, not as written. Substitute fire-roasted tomatoes, roasted garlic, anaheim pepper for half the bell, double the saffron, use white wine for 1/4 cup of the 3/4 cup water called for, use 1 cup Uncle Ben's converted rice instead of yucky instant, chopped parsley on top of it all when finished. Also use Spanish chorizo (not Italian sausage) which is produced humanely & available at Whole Foods. Then you have something really great. FYI: saffron is much less expensive at a middle eastern grocery store if there's on in your area.