Sausage and Shrimp Paella

(1)
1 reviews.
  • 25 min prep time
  • 60 min total time
  • 13 ingredients
  • 8 servings

Ingredients

3 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1
teaspoon saffron threads
1
lb cooked smoked chorizo sausage, sliced
1
medium red bell pepper, cut into thin strips
1
medium green bell pepper, cut into thin strips
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
can (14.5 oz) diced tomatoes with herbs, undrained
2 1/4
cups uncooked Arborio or regular long-grain rice
1
cup dry white wine or nonalcoholic white wine
1/2
lb cooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
1
cup Green Giant™ frozen sweet peas
2
tablespoons chopped fresh parsley

Directions

  1. 1 In 2-quart saucepan, heat broth to boiling. Stir in saffron; set aside.
  2. 2 Meanwhile, in large paella pan or 3-inch-deep 12-inch ovenproof skillet, cook sausage over medium heat about 5 minutes, stirring occasionally, until brown. Move sausage to one side of pan. Add bell peppers and onion to pan. Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling. Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat. Cover and simmer 15 minutes; remove from heat.
  3. 3 Stir in shrimp and peas. Cover and simmer about 10 minutes or until rice is tender. Sprinkle with parsley.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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