Short-Cut Paella
A simplified version of the classic Spanish dish, it gets its rich color from turmeric, instead of saffron. Choose smoked sausage for a mild smoky flavor or chorizo to build more spice heat.
Makes 6 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
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 McCormick® Italian Seasoning or 2 teaspoons McCormick® Perfect Pinch® Salt Free Italian Seasoning
1/2 teaspoon McCormick® Turmeric, Ground
2 cups chicken broth
1 can (14 1/2 ounces) diced tomatoes, drained
1 pound shrimp, peeled and deveined
1 cup frozen peas
1. Heat oil in large skillet on medium heat. Add onion and sausage; cook and stir 3 minutes or until the onion is softened. Add rice, Italian seasoning and turmeric; cook and stir 2 minutes.
2. Stir in broth. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in tomatoes. Place shrimp in single layer on top of the rice; top with peas. Cover.
3. Cook on medium-low heat 8 to 10 minutes or until rice is tender and shrimp turn pink. Season to taste with freshly ground black pepper, if desired.
Test Kitchen Tip: Use 1/4 teaspoon McCormick® Gourmet Collection Saffron, crumbled, in place of the turmeric.
per serving
Calories: 380
Fat: 13 g
Carbohydrates: 38 g
Cholesterol: 139 mg
Sodium: 1010 mg
Fiber: 3 g
Protein: 26 g