Recipe: Shrimp and sausage paella

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