Easy Paella

(...this's not an Italian recipe, but I love it so much!!Thanks to the friend who sent it!)

2 tablespoons olive oil 3/4 pound peeled and deveined medium shrimp 1 package (12 ounces), chicken sausage, sliced in 1/2-inch rounds 1 medium onion, finely chopped 2 cloves garlic, minced 1 1/2 cups long-grain rice 1/4 teaspoon paprika 1/4 teaspoon ground turmeric 1 can (14.5 ounces) diced tomatoes 2 cans (14.5 ounces each) reduced-sodium chicken broth coarse salt and ground pepper 1 cup frozen green peas, thawed

Use a wide, shallow sauté pan with a lid. If you are taking this dish to a party, reheat it covered; add water as needed. 1. In a heavy 12-inch sauté pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate. Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes. Stir in paprika, turmeric, 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 1 minute. Stir in cooked shrimp; serve immediately.

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