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Short-Cut Paella
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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

INGREDIENTS

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

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

McCormick® Black Peppercorn Grinder

DIRECTIONS

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.

Tips

Test Kitchen Tip: Use 1/4 teaspoon McCormick® Gourmet Collection Saffron, crumbled, in place of the turmeric.

NUTRITION INFORMATION

per serving

Calories: 380

Fat: 13 g

Carbohydrates: 38 g

Cholesterol: 139 mg

Sodium: 1010 mg

Fiber: 3 g

Protein: 26 g