Sausage, Pepper, & Mushroom Paella

Ingredients:

• 3 tsp. extra-virgin olive oil
• 1 (13 oz.) package chorizo sausage, cut into 1/2-inch slices
• 1 large onion, chopped
• 1 (10 oz.) package sliced white mushrooms
• 2 red bell peppers, chopped
• 3 garlic cloves, minced
• 1 (8 oz.) package yellow rice mix
• 2 tsp. ground smoked paprika
• pinch saffron
• 1 cup reduced-sodium vegetable broth
• 1/2 cup dry white wine
• 1 (14 1/2 oz.) can diced fire-roasted tomatoes
• 1 cup frozen peas, thawed

Makes 8 Servings (1 cup per serving)

1. Heat 1 teaspoon of oil in a large Dutch oven over medium-high heat. Add chorizo and cook, stirring, until browned, about 8 minutes. With slotted spoon, transfer to a plate.
2. Reduce heat to medium. Heat remain 2 teaspoons oil in Dutch oven. Add onion and cook, stirring, until softened, about 5 minutes. Add mushrooms, bell peppers, and garlic; cook, covered, stirring occasionally, until vegetables are softened, about 3 minutes.
3. Add rice to mushroom mixture, stirring until coated well. Stir in broth, wine, tomatoes, and chorizo; bring to boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 25 minutes. Stir in peas. Remove Dutch oven from heat; let stand, covered, until peas are heated through, about 5 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. I have never been to Spain but paella is considered to be the national dish of Spain. Paella is so delicious when it's done right. Paella can be served for almost any occasion: game day, get togethers, movie night or even holidays. The original recipe calls for water but I substituted vegetable broth and dry white wine to make the paella more flavorful. I also added a touch a paprika and saffron for an authentic Spanish taste. The original recipe called for turkey kielbasa but I used chorizo for a more authentic Spanish taste. Paella is so delicious it will quickly become a favorite at your table.