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Recipe: Shrimp and sausage paella

Dutch oven diva Kyle Roubidoux shares her recipe for paella.
by Dave Cathey Published: May 23, 2012
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Shrimp and sausage paella

Prep 15 minutes

Cook 45 minutes

Serves 12

¾ pound turkey kielbasa, cut into ½ inch slices

4 assorted bell peppers, seeded and chopped

2 onions, chopped

2 garlic cloves, chopped

2 (8-ounce) bottles clam juice or 2 cups reduced-sodium chicken broth

1 teaspoon saffron threads, crushed

1½ cups long-grain white rice

2 pounds large shrimp, peeled and deveined

2 (15-ounce) cans water-packed artichoke hearts, drained and quartered

1 cup frozen peas

Spray a large nonstick Dutch oven with nonstick spray and set over medium-high heat. Add the kielbasa and cook, turning frequently, until lightly browned, about 10 minutes. Add the bell peppers, onions, and garlic; cook, stirring frequently, until the vegetables are softened, about 8 minutes.

Stir in the clam juice and saffron. Bring to a boil and stir in the rice. Reduce the heat and simmer, covered, 15 minutes. Add the shrimp, artichoke hearts, and peas; cook, covered, just until the shrimp are opaque in the center, 12 to 14 minutes longer.

Serve at once.

Adapted from Weight Watchers Magazine by Kyle Roubidoux

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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