entrees

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.
10 min
PREP TIME
30 min
COOK TIME
430
CALORIES
11
INGREDIENTS
6
Servings

INGREDIENTS

  • 1 tbsp (15 ml) olive oil
  • 1/2 cup (125 ml) chopped onion
  • 1/2 pound (250 g) smoked sausage or chorizo, cut lengthwise in half, then into ¼-inch (6 mm) slices
  • 1 cup (250 ml) long grain rice, uncooked
  • 2 tsp (10 ml) Italian Seasoning
  • 1/2 tsp (2 ml) Organic Ground Turmeric
  • 2 cups (500 ml) chicken broth
  • 1 3/4 cups (425 ml) canned diced tomatoes, drained
  • 1 pound (500 g) shrimp, peeled and deveined
  • 1 cup (250 ml) frozen peas
  • Ground Black Pepper To taste

Preparation

  • 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 and 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.
  • 4 Substitution tip: try using ¼ tsp (1 mL) McCormick Gourmet Saffron, crumbled, in place of the turmeric

NUTRITION INFORMATION

(per Serving)

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