My friend Howard prepared the following recipe for this month’s Chef Spotlight dinner where we highlighted Spanish chefs and cuisine. Every Spanish feast should include paella and this recipe was delicious!
2 tablespoons olive oil
3/4 pound peeled and deveined medium shrimp
1 package chicken sausage, (12 ounces), sliced into 1/2-inch rounds
1 medium onion, finely chopped
2 cloves garlic , minced
1 1/2 cups long-grain rice
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
1 can diced tomatoes, (14.5 ounces)
2 cans reduced-sodium chicken broth, (14.5 ounces each)
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, 4 to 5 minutes (do not overcook). Transfer to a plate.
Add remaining tablespoon oil and sausage to pan; cook over mediumhigh 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.
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