Yield: 6 Servings
|1 tablespoon||Olive oil|
|1 medium||Onion; finely chopped|
|1 medium||Red pepper; finely chopped|
|2||Garlic cloves; minced|
|¼ teaspoon||Ground red pepper; (cayenne)|
|1 can||Tomatoes in puree; (14 oz ounces)|
|½ cup||Dry white wine|
|¼ cup||Fully cooked chorizo sausage; diced OR pepperoni|
|2||Bottles clam juice; (8 oz)|
|2 cups||Medium-grain rice|
|⅛ teaspoon||Loosely packed saffron threads; crumbled|
|⅛ teaspoon||Dried thyme|
|1 pack||Frozen baby peas; (10 ounces)|
|1 pounds||Large shrimp; peeled and deveined and cut lengthwise in half|
|¼ cup||Chopped fresh parsley leaves|
1. Preheat oven to 350F. In deep 12-inch skillet with heat-safe handle heat olive oil over medium heat. Add onion and red pepper, and cook until vegetables are tender, about 10 minutes stirring occasionally. Stir in garlic and ground red pepper, and cook 30 seconds Add tomatoes with their puree and white wine; cook, stirring frequently until mixture is very dry, breaking up tomatoes with side of spoon.
2. Stir chorizo, clam juice, rice, salt saffron, thyme, bay leaf, and 2¼ cups water into tomato mixture; heat to( boiling over high heat. Cover skillet and bake 15 minutes.
3. Stir in frozen peas. Tuck shrimp into rice mixture; cover and bake 10 to 15 minutes longer, until shrimp turn opaque. Remove skillet from oven and let stand a few minutes. Discard bay leaf. Sprinkle paella with parsley and serve with lemon wedges.
Makes 6 main-dish servings. Each serving: About 400 calories, 22 g protein, 64 g carbohydrate, 5 g total fat (1 g saturated), 101 mg cholesterol, 975 mg sodium. Scanned, Typed or Downloaded and Busted by Marcia Fasy Recipe by: Good Housekeeping 3/98 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 23, 1998