Sausage and Shrimp Paella

Name: Sausage and Shrimp Paella
Yield: 4
Ingredients: 3 ½ cups Chicken broth; 1 tsp Saffron threads; 1 lb Chorizo sausage, sliced; 1 Red bell Pepper, sliced; 1 Green bell pepper, sliced; 1 Onion, chopped; 2 Garlic cloved, finely chopped; 3 oz Tomatoes, diced; 2 ¼ cups Valencia Rice; 1 cup Dry White wine; ½ lb Shrimp,deveined,tails removed; 1 cup Snow peas; 2 tbsp Fresh Parsley, chopped

CategorySpanish, This Week Menu

Yields4 Servings

Sausage & Shrimp Paella

3 ½ cups Chicken broth

1 tsp Saffron threads

1 lb Chorizo sausage, sliced

1 Red bell Pepper, sliced

1 Green bell pepper, sliced

1 Onion, chopped

2 Garlic cloved, finely chopped

3 oz Tomatoes, diced

2 ¼ cups Valencia Rice

1 cup Dry White wine

½ lb Shrimp,deveined,tails removed

1 cup Snow peas

2 tbsp Fresh Parsley, chopped

In a saucepan, heat broth until boiling. Stir in saffron; set aside

Meanwhile, in a large paella pan or large skillet, cook sausage over medium heat for 5 minutes, stirring occasionally until brown. Move sausage to one side of the pan, add bell peppers and onion to the pan. Cook for 5 minutes, stirring occasionally until crisp tender. Stir in garlic and tomatoes.

Add rice, wine and heated broth mixture. Reduce heat. Cover and simmer for 15 minutes.

Stir in shrimp and peas. Cover and simmer for 10 minutes or until rice is tender. Garnish with parsley.