Chicken sausage and shrimp Paella

Cold weather makes me lazy, therefore, one pot meal is the best choice for weeknight dinners. This recipe is written for using white rice.  I usually get brown rice, so the cooking time is longer.  My trick for making a fast meal is to cook the rice before hand, so you will only need to add the cooked rice at the end to mix with the sauce. That can save you a lot of time!

Ingredients

2 tablespoons olive oil

3/4 pound medium shrimp, peeled and deveined

1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds

1 medium onion, finely chopped

2 cloves garlic, minced

1 1/2 cups long-grain rice

1/4 teaspoon paprika

1/4 teaspoon ground turmeric

1 can (14.5 ounces) diced tomatoes

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

Coarse salt and ground pepper

1 cup frozen green peas, thawed

Directions

1) In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.

2) Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.

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

4) 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 1 minute. Stir in cooked shrimp; serve immediately.