Shrimp and Sausage Paella

“From Cooking Light Magazine, September 2007. I've heard you can use tumeric instead of saffron, just use half the amount. I haven't tried this so I'd be interested in hearing if anyone has.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a large nonstick skillet over medium high heat. Add sausage to pan, saute 1 minute. Add onion and bell pepper to pan; saute 4 minutes. Stir in garlic, black pepper and saffron (or tumeric); saute 1 minute. Stir in rice and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 4 minutes until rice is almost tender. Stir in shrimp. Cover and simmer 3 minutes or until shrimp are done.

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