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

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

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.

Ratings & Reviews

EllenDeller's Review

February 07, 2015
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.

thomps97's Review

November 04, 2013
This is a quick go to recipe for us. We add peas or whatever veggie is handy. Also good if you add scallops.

janisls's Review

September 20, 2010
I found this to have no flavor at all, needed some hot sauce or something to give it some taste, I would not make this one again