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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.
1 tablespoon olive oil
1/2 cup chopped onion
1/2 pound smoked sausage, cut lengthwise in half, then into 1/4-inch slices
1 cup long grain rice, uncooked
2 teaspoons McCormick® Perfect Pinch® 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
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.
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.
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.
Substitution Tip: Use 1/4 teaspoon McCormick Gourmet™ Spanish Saffron, crumbled, in place of the turmeric.
(Amount per serving)
I also add cut chicken to mine . I cook the chicken first so it's not raw going into the other ingredients . The family loves the way I cook it .
Was this helpful?
This was so easy & delicious! I used curry instead of turmeric.....worked out fine.
I PREPARE THIS PAELLA USING SPANISH CHORIZO AND MY FAVORITE IS SAFFRON, BUT TURMERIC IS ALSO GOOD. I HAVE DONE IS FOR A LONG TIME NOW AND IT IS GOOD TO SEE IT HERE, TOO! WHAT A COINCIDENCE!
Yummy recipe! Many delicious flavors that your taste buds will love.