Ham stands in for sausage in this one-skillet dinner inspired by traditional Spanish paella. Sop up the juices with warm crusty bread.

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Ingredients

Directions

  • Thaw shrimp, if frozen. Rinse shrimp and pat dry; set aside. In a large skillet, cook shrimp in 1 tablespoon of the oil over medium-high heat for 3 to 4 minutes or until shrimp are just opaque, turning once halfway through cooking. Transfer shrimp to a plate and set aside.

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  • Add remaining oil to the skillet along with pepper, onion and celery. Cook over medium heat for 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add rice and garlic; cook and stir for 2 minutes. Remove skillet from the heat and carefully stir in the water and ham. Bring to boiling; reduce heat to low. Simmer, covered, for 15 minutes or until rice is tender and liquid is absorbed.

  • Add the peas; cook, uncovered, 2 minutes more. Stir in cooked shrimp and saffron. Cook 1 minute more. Remove from the heat and sprinkle with parsley before serving.

Nutrition Facts

368 calories; 12 g total fat; 168 mg cholesterol; 146 mg sodium. 34 g carbohydrates; 30 g protein;

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