Easy Paella

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Try this easy paella recipe from Martha Stewart's Everyday Food.

Prep time: 25 Minutes

Total time: 50 Minutes

Yield: Serves 8

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Ingredients

  • 2 tablespoons olive oil
  • 3/4 lbs. peeled and de-veined medium shrimp
  • 1 package chicken sausage (12 ounces), sliced into 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 diced tomatoes (14.5 ounces)
  • 2 cans reduced-sodium chicken broth (14.5 ounces each)
  • Coarse salt and ground pepper
  • 1 cup frozen green peas thawed

Directions

  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.
  2. 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.
  3. Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
  4. 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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