Sausage and Shrimp Paella

 

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

• 1 In 2-quart saucepan, heat broth to boiling. Stir in saffron; set aside.
• 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 Stir in shrimp and peas. Cover and simmer about 10 minutes or until rice is tender. Sprinkle with parsley.