Paella Short-Cut

By Joan_Z

Serves 6: Cal. 357; Protein 28 grms; Carbo 37 grms

Ingredients

• 3 slices uncooked bacon, cut into 2" pieces
• 1 c. chopped onion
• 1/2 lb smoked sausage, cut lengthwise in half, then into 1/4 inch slices
• 1 cup long-grain white rice
• 2 tsp. Italian seasoning
• 1/2 tsp. tumeric
• 1/2 tsp. smoked Paprika
• 18 tsp. cayenne pepper
• 2 c. unsalted chicken broth
• 1 (14.5 oz) can no salt added diced tomatoes, drained
• 1 lb. uncooked peeled & deveined shrimp, tails on
• 1 cup. frozen petite peas
• Fresh ground black pepper

Preparation

Step 1

In a large nonstick skillet or paella pan, cook bacon on low 10 minutes or until cooked through. Remove all but 1 tablespoon fat, leaving bacon in skillet. Add onion and sausage; cook and stir 7 minutes or until onion is softened. Add rice, Italian seasoning, turmeric, paprika and cayenne pepper. Cook and stir 2 minutes. Stir in broth. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes. Stir in tomatoes. Place shrimp in a single layer on top of rice mixture; top with peas. Cover. Cook on medium-low 8-10 minutes or until rice is tender and shrimp are pink. Season to taste with fresh ground black pepper. Serve immediately. Serve in pan with lid on. Remove lid at table.