Easy Paella

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

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