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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.
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!
VICTORIA | June 13, 2014
Yummy recipe! Many delicious flavors that your taste buds will love.
Danielle | June 26, 2013
This was so easy & delicious! I used curry instead of turmeric.....worked out fine.
Cheryl | June 19, 2014
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 .
Derrell | June 29, 2014