This recipe can be taken in many different directions with vegetables, spiciness, or not. Either way, it is satisfying, easy, and easily impresses.
Use a wide, shallow saute pan with a lid for this recipe.
4 tablespoons olive oil, divided
1 1/2 pounds large shrimp, peeled and deveined
1 1 /2 pounds (two packages) kielbasa or other sausage of choice, sliced in 1/2-inch rounds
2 large sweet onions, finely chopped
4 large cloves garlic, minced or pasted
3 cups long-grain rice
1/2 teaspoon sweet Spanish paprika
2 cans (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
1. In a heavy 12-inch saute pan, heat 2 tablespoons oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate and set aside.
2. Add remaining tablespoons oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion. Cook, stirring frequently, until translucent and softened, about 5 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent; about 2 minutes.
3. Stir in paprika, 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.
Adapted from Every day Food magazine