The recipe I’m about to share I found on marthastewart.com. I’m a huge fan of Martha to say the least. I subscribe to three of her magazines. Whole Living for the wanna be organic in me, Every Day Living for my creative inspiration, and lastly Everyday Food for the foodie in me. I’m hoping with all the magazines I read, I might pick up a thing or two from her
For those of you who have not tried Paella before don’t be scared off by the name. This recipe is very easy and flavorful, and you can mix up the ingredients if you aren’t a seafood eater.
Ingredients (Serves 4)
- 2 tablespoons olive oil
- 3/4 pound medium shrimp, peeled and deveined
- 6 ounces chicken sausage, sliced in 1/2-inch rounds ( I used 2 Cajun Johnsonville Chicken Sausages)
- 1/2 medium onion, finely chopped
- 1 cloves garlic, minced
- 3/4 cups long-grain rice
- 1/4 teaspoon paprika
- 1/4 teaspoon ground turmeric
- 1 can (14.5 ounces) diced tomatoes
- 1 can (14.5 ounces each) reduced-sodium chicken broth
- Coarse salt and ground pepper
- 1 cup frozen green peas, thawed
- In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 2 to 3 minutes (do not overcook). Transfer to a plate.
- Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
- Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
- Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.
For those of you who don’t care for the seafood I would recommend either doubling the sausage. or you could sub pork sausage for the chicken sausage, and sub cubed chicken for the shrimp. Most importantly be creative, because this is a must try dish!