Easy Paella Recipe Provided By: Martha Stewart 2 tablespoons olive oil 3/4 pound medium shrimp, peeled and deveined 1 (12 ounce) package chicken sausage, sliced in 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 (14.5 ounce) can diced tomatoes 2 (14.5 ounce) cans reduced-sodium chicken broth 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 medium- high 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. Yield: 8 servings http://groups.yahoo.com/group/Martha-Stewart-Recipes-n-More/ Love Martha Stewart? This is the group for you!
