easy shrimp and chicken sausage paella

Modesto Bee gave me my dinner tonight.....it truly was delicious and 

super easy!!!

ingredients:

2 tablespoons olive oil, divided

1 pound large shrimp, peeled and deveined

1 pound chicken sausage, sliced in ½-inch rounds

1 large sweet onion, finely chopped

1 red or green bell pepper, chopped

2 large cloves garlic, minced

1½ cups long-grain rice

¼ teaspoon sweet Spanish paprika

Pinch of saffron

1 can (14.5 ounces) no salt added diced tomatoes

2 cans (14.5 ounces each) fat-free, reduced-sodium chicken broth

Kosher salt and ground pepper

1 cup frozen green peas, thawed

• Instructions:

In a heavy 12-inch sauté pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, four to five minutes (do not overcook). Transfer to a plate and set aside.

Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about two minutes. Add onion and bell pepper. Cook, stirring frequently, until translucent and softened, about five minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent; about two minutes.

Stir in paprika, saffron, tomatoes and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.

Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook one minute. Stir in cooked shrimp; serve immediately.

Note: Use a wide, shallow sauté pan with a lid for this recipe.

created by:  CB stealing from Mod BEE