Paella

By KatKD

Ingredients

• 2 Tblspn olive oil
• ¾ -1 cup chopped onion
• 1 small red bell pepper, cored and sliced into narrow strips
• 3 cloves garlic, minced
• 2 tsp dried Fines Herbes
• 1 cup long grain rice
• 2⅔ cups chicken stock
• 2 pieces star anise
• ¼ tsp saffron threads, lightly crushed - optional
• ⅛ tsp red pepper flakes
• 1 ½ tsp Kosher salt
• ½ tsp black pepper
• 8 oz package imitation lobster pieces
• ½ lb low fat smoked turkey sausage, ½ inch dice
• ½ 10-oz package frozen peas
• 1-2 lemons, cut into wedges

Details

Servings 2

Preparation

Step 1

Sauté the onions with the olive oil in a heavy dutch oven or large heavy skillet over medium low heat for about 5 minutes. Increase the heat to medium, add the red pepper slices and continue to sauté for another 5 minutes. Add the garlic and sauté briefly, being careful not to brown the garlic.

Add the Fines Herbes, rice, chicken stock, star anise, saffron (if using), red pepper flakes, salt, and black pepper. Increase the heat and bring to a boil. Cover the pot and simmer for about 30 minutes or as directed by the instructions on the rice container. The rice should be fully cooked.

Remove the star anise. Add the imitation lobster pieces, sausage, and peas. Gently stir to combine. Cover and steam over medium heat for about 10 minutes, to heat the meats and defrost the peas.

Garnish with the lemon wedges and serve immediately.