Shrimp and sausage paella
Prep 15 minutes
Cook 45 minutes
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