Easy Shrimp and chicken sausage paella
Preparation time: 20 minutes
Total time: 50 minutes
2 tablespoons olive oil, divided
1 pound large shrimp, peeled and deveined
1 pound chicken sausage, sliced in ½-inch rounds
1 large sweet onion, finely chopped
1 red or green bell pepper, chopped
2 large cloves garlic, minced
1½ cups long-grain rice
¼ teaspoon sweet Spanish paprika
Pinch of saffron
1 can (14.5 ounces) no salt added diced tomatoes
2 cans (14.5 ounces each) fat-free, reduced-sodium chicken broth
Kosher salt and ground pepper
1 cup frozen green peas, thawed
In a heavy 12-inch sauté pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, four to five minutes (do not overcook). Transfer to a plate and set aside.
Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about two minutes. Add onion and bell pepper. Cook, stirring frequently, until translucent and softened, about five minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent; about two minutes.
Stir in paprika, saffron, tomatoes and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook one minute. Stir in cooked shrimp; serve immediately.
Note: Use a wide, shallow sauté pan with a lid for this recipe.
This recipe is adapted from Every day Food magazine, December 2003 issue.
Per serving: 385 calories; 26 grams protein; 41 grams carbohydrates; 13 grams fat (2 saturated); 126 milligrams cholesterol; 972 milligrams sodium; 3 grams fiber.