Short Cut Paella Recipe

A simplified version of the classic Spanish dish, it gets its rich color from turmeric, instead of saffron. Choose smoked sausage for a mild smoky flavor or chorizo to build more spice heat.
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  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 pound smoked sausage or chorizo, cut lengthwise in half, then into 1/4-inch slices
  • 1 cup long grain rice, uncooked
  • 2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
  • 1/2 teaspoon McCormick® Turmeric, Ground
  • 2 cups chicken broth
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • 1 pound shrimp, peeled and deveined
  • 1 cup frozen peas
  • McCormick® Black Peppercorn Grinder
10 mins
30 mins
1. Heat oil in large skillet on medium heat. Add onion and sausage; cook and stir 3 minutes or until the onion is softened. Add rice, Italian seasoning and turmeric; cook and stir 2 minutes.

2. Stir in broth. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in tomatoes. Place shrimp in single layer on top of the rice; top with peas. Cover.

3. Cook on medium-low heat 8 to 10 minutes or until rice is tender and shrimp turn pink. Season to taste with freshly ground black pepper, if desired.Test Kitchen Tip: Use 1/4 teaspoon McCormick® Gourmet Collection Saffron, crumbled, in place of the turmeric.
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Nutrition (per serving)
Calories: 380 Calories
Fat: 13 Grams
Protein: 26 Grams
Cholesterol: 139 Milligrams
Carbohydrates: 38 Grams
Sodium: 1,010 Milligrams
Fiber: 3 Grams

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