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.

10m
Prep time
30m
Cook time
430
Calories
11
Ingredients
6
Servings

What you'll need

Italian Seasoning

Organic Ground Turmeric

Ground Black Pepper

Ingredients

1 tbsp (15 ml) olive oil
1/2 cup (125 ml) chopped onion
1/2 lb (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 lb (500 g) shrimp, peeled and deveined
1 cup (250 ml) frozen peas
Ground Black Pepper, To taste

Nutrition information (per Serving)

430Calories
145mgCholesterol
1400mgSodium
26gProtein
20gTotal Fat
3gFiber
35gCarbohydrates

Preparation

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

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