Shrimp and Sausage Paella


I do not remember using Marjoram before. I really did not know how it would taste and so I avoided the jar completely. So it sat in the carousel ignored and overlooked for two years. Until a few days ago when I pulled this recipe out of Cooking light. I did not buy Saffron because well it is too expensive. I let the Majoram take center stage in this recipe and I must admit I was surprised at how good it tasted.

Shrimp and Sausage Paella

2 links spanish chorizo sausage

1 cup chopped onion

1 cup chopped green bell pepper

2 teaspoons bottled minced garlic

1/4 teaspoon black pepper

1/4 teaspoon crushed saffron threads

1 1/2 cups instant rice

3/4 cup water

1/2 teaspoon dried majoram

1 (14.5 ounce ) can no salt added diced tomatoes, undrained

1 (8 ounce) bottle clam juice

8 ounces medium shrimp, peeled and deveined

1. Heat a large nonstick skillet over medium high heat. Add sausage to pan; saute 2 minute. Add onion and bell pepper, and saffron; saute 1 min. Stir in rice and next 4 ingredients; bring to a boil. Cover , reduce heat, and simmer 4 minutes or until rice is almost tender. Stir in shrimp. Cover and simmer 3 minutes or until shrimp are done.

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