Rating: 3 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Melanie Barnard
Recipe by Cooking Light September 2006

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Credit: Lee Harrelson

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

390 calories; calories from fat 30%; fat 13.2g; saturated fat 4.6g; mono fat 5.8g; poly fat 1.5g; protein 23.3g; carbohydrates 41.8g; fiber 2.7g; cholesterol 114mg; iron 5.1mg; sodium 626mg; calcium 66mg.
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