Just a small amount of saffron gives this dish a golden appearance and a pungent aroma. If you don't have saffron, double the turmeric.

Elaine Magee, M.P.H., R.D. and Marge Perry
Recipe by Cooking Light July 2003

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Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice in boiling water 7 minutes. Add peas; cover and cook 3 minutes. Drain well; set aside.

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  • 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.

Nutrition Facts

362 calories; calories from fat 24%; fat 9.5g; saturated fat 3.2g; mono fat 3.8g; poly fat 1.5g; protein 31.7g; carbohydrates 34.8g; fiber 2.8g; cholesterol 189mg; iron 5mg; sodium 691mg; calcium 86mg.
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