Thursday, February 25, 2010

heya paella!

paella is a one-pot spanish rice dish whose name sounds like it should be yelled at parties. and it will be, after using this recipe. "paella!"
unfortunately, a basic ingredient in paella is saffron, the world's most expensive spice. but have no fear! this recipe replaces it with tumeric, which gives it a saffrony-yellow hue and a smokey taste. the other good news is that you can make this using only one pot, and everyone likes washing fewer dishes, right? one tip on this one: cut up and prepare everything ahead of time since you'll be adding ingredients pretty quickly.

easy paella (adapted from everyday food)
2 T olive oil
3/4 lb. peeled de-veined shrimp
1 (12 oz.) pkg. chicken sausage, sliced to half inch rounds
1 small onion, chopped
2 minced garlic cloves
1 1/2 c. long-grain rice
1/4 t. paprika
1/4 t. tumeric
1 (14 oz.) can diced tomatoes
2 cans low sodium chicken broth
1 c. frozen peas, thawed

heat 1T. olive oil in pan at med-hi heat. cook shrimp until just pink ~ 4-5 minutes. transfer to plate.

add remaining oil and sausage; cook over med-hi heat until beginning to brown ~ 2 minutes. add onion, stir frequently ~ 3-4 minutes. add garlic & rice, stir until rice is translucent ~ 1-2 minutes. stir in paprika, tumeric, tomatoes, and broth, stir and season with s&p. bring to boil, reduce heat to simmer. cover and cook until rice is tender and has absorbed almost all liquid ~ 20-25 minutes. stir in peas, cook 1 minute, stir in shrimp and serve.

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