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 frozen sweet peas
2
tablespoons chopped fresh parsley
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Steps
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.
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The saffron stirred into the hot broth gives this paella its classic look and flavor.
Substitute 1/2 pound firm white fish, cut into chunks, or scallops for the shrimp, if you desire.
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