Ingredients

The following ingredients have 4 Servings
  • 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 teaspoon saffron threads
  • 1 lb cooked smoked chorizo sausage, sliced
  • 1 medium red bell pepper, cut into thin strips
  • 1 medium green bell pepper, cut into thin strips
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 can (14.5 oz) diced tomatoes with herbs, undrained
  • 2 1/4 cups uncooked Arborio or regular long-grain rice
  • 1 cup dry white wine or nonalcoholic white wine
  • 1/2 lb cooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
  • 1 cup frozen sweet peas
  • 2 tablespoons chopped fresh parsley

Instruction

  • In 2-quart saucepan, heat broth to boiling. Stir in saffron; set aside.
  • Meanwhile, in large paella pan or 3-inch-deep 12-inch ovenproof skillet, cook sausage over medium heat about 5 minutes, stirring occasionally, until brown. Move sausage to one side of pan. Add bell peppers and onion to pan. Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling. Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat. Cover and simmer 15 minutes; remove from heat.
  • Stir in shrimp and peas. Cover and simmer about 10 minutes or until rice is tender. Sprinkle with parsley.