Shrimp & Sausage Paella
Source of Recipe
Cooking Light
List of Ingredients
- 3 (3 1/2-ounce) bags boil-in-bag long-grain rice
- 1 cup frozen green peas
- 1/4 cup hot water
- 1/4 tsp saffron threads
- 1 cup (4 ounces) thinly sliced Spanish chorizo sausage
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 tsp bottled minced garlic
- 1/2 tsp paprika
- 1/4 tsp ground tumeric
- 1/4 tsp crushed red pepper
- 1 (14.5 oz) can diced tomatoes with green pepper and oregano
Instructions
- Cook rice in boiling water 7 minutes. Add peas; cover and cook 3 minutes. Drain well; set aside.
- While the rice cooks, combine hot water and saffron threads in a small bowl. Heat a large nonstick skilet over medium-high heat. Add chorizo, and cook for 3 minutes, or until lightly browned, turning once. Add shrimp and next 4 ingredients, and saute 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.
Final Comments
Serving (1 cup) 362 cal, 9.5g fat, 35g carb, 32g prot.
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