pen rainbow

Tuesday, February 3, 2015

Tuesday's Cupboard—Weight Watcher's Shrimp & Chicken Chorizo Paella

From Weight Watchers Magazine November /December 2014


A hearty & healthy winter supper

  • Save time at the grocery store with pre-chopped green onions (Safeway carries these)  
  • I substituted jarred roasted red peppers for the jarred roasted paquillo peppers
  • I added the entire can of tomatoes, including the juice
  • I whipped up my own chicken broth from cubes, rather than canned broth
  • This makes fantastic leftovers the following day!

Weight Watcher's Shrimp & Chicken
Chorizo Paella



Prep 30 minutes_Cook 40 minutes
Serves 8

Ingredients
  • 1/2 tsp. ground saffron
  • 1/4 c. hot water
  • 1 tsp. + 1 tsp. olive oil—divided
  • 1 lb. large, peeled deveined shrimp
  • 12-oz. package of chicken chorizo cut into 1" chunks (get the firm, precooked link variety, not the soft, bulk tube variety)
  • 1 large sweet onion, chopped
  • 8 oz. sliced cremini mushrooms (1 package at Safeway)
  • 4 medium green onions_save 2 T. for topping (1 pkg. chopped green onions from Safeway)
  • 1 tsp. kosher salt
  • 1 T. minced garlic (I use jarred minced garlic in water)
  • 1_15 oz. can diced Italian-style tomatoes, undrained
  • 1/4 tsp. paprika
  • 2 c. dry Arborio rice
  • 2-1/2 c. chicken broth
  • 1 c. sliced roasted red or piquillo peppers
  • 1 c. frozen baby peas
  • 1/4 c. fresh curly or flat parsley
  • Sliced, fresh lemon for finishing the dish

BEST for Paella_Available at Safeway

Rich, simmering sauce


Add the rice to your delectable sauce
Make It!
  1. In a 1 c. glass measuring cup, combine saffron & 1/4 c. hot water  to dissolve.
  2. Heat 1 tsp. olive oil in a large, non-stick skillet over medium-high heat.  Cook shrimp until opaque, about 5 minutes.  Remove to a plate.
  3. Add remaining olive oil, cut-up chorizo, chopped onion, sliced mushrooms, green onions & salt to the pan.  Cook, stirring often until mushrooms begin to brown, about 6 minutes.
  4. Add garlic, tomatoes, paprika & rice.  Stir to combine.
  5. Add broth & saffron water.  Bring to a boil.
  6. Reduce heat to med-low & simmer for 15 minutes.
  7. Stir in jarred peppers, frozen peas & cooked shrimp.  Continue on simmer until rice is tender and liquid is absorbed, about 7 minutes.
  8. Garnish with chopped fresh parsley & chopped green onions.
  9. Drizzle 1/2 slice of fresh lemon juice over the top (about a teaspoon).  
Per serving:  (1-1/2 cups)  390 cals; 7 g total fat_2 g sat fat; 834 mg sodium; 53 g total carbs; 6 g sugar; 4 g fiber; 27 g protein.  Points per serving = 9 points


Bon App├ętit!