Recipe: Short Cut Paella (using shrimp and sausage)

SHORT CUT PAELLA

"This easy, one-skillet supper is perfect for weeknight meals. A simplified version of the classic Spanish dish, it gets its rich golden color from turmeric - instead of saffron - so it's economical too."

1 tablespoon olive oil
1/2 cup chopped onion
1/2 pound smoked sausage or chorizo, cut lengthwise in half, then into 1/4-inch slices
1 cup long grain rice, uncooked
2 teaspoons Italian seasoning
1/2 teaspoon ground turmeric
2 cups chicken broth
1 (14 1/2 ounces) can diced tomatoes, drained
1 pound uncooked shrimp, thawed, peeled, and deveined
1 cup frozen peas
Freshly ground black pepper

Heat olive oil over medium heat in a large skillet. Add onion and sausage; saute 3 minutes or until the onion is softened.

Stir in rice, Italian seasoning and turmeric; saute 2 minutes.

Add broth and bring to a boil. Cover and simmer 15 minutes.

Stir in tomatoes. Place shrimp in a single layer on top of the rice; top with peas. Cover and cook on medium-low 8-10 minutes or until rice is tender and shrimp are cooked. Stir and serve. Season with freshly ground black pepper, if desired.

Makes 6 servings
Source: McCormick