Heart Healthy Seafood Sausage Paella Recipe

                   
This heart-healthy paella recipe retains all of the luscious Spanish flavors without loading your plate with fat. Chicken sausage and shrimp take center stage in this saffron-infused dish.
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Ingredients
Recipe yields 12 servings
2 lbs shrimp, peeled and deveined
1 cup white wine
2 garlic cloves, minced
2 cups low sodium chicken stock (gluten free if needed)
2 cups clam juice
4 precooked chicken sausages (about 12 oz)
1 cup water
3/4 cup chopped onion
2 cups brown rice
1 tsp saffron threads
Black pepper to taste
2 cans (8 1/2 oz each) artichoke hearts, drained
1 jar (4 oz) whole pimentos, drained and chopped
1 cup cooked peas
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Helpful how to videos
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Directions
Step 1

In a shallow bowl or casserole dish, toss together shrimp, wine and half the garlic. Marinate for at least 1 hour, covered and chilled.

Step 2

In a large pan, pour chicken stock and clam juice and heat over medium heat. Add chicken sausages and cook until sausages plump, about 10 minutes.

Step 3

Remove chicken sausages, cut into 1/4-inch slices and set aside.

Step 4

Add water and bring to a boil. Add onion, remaining garlic, brown rice, saffron and pepper. Reduce heat and simmer, stirring occasionally, until rice is fully cooked, about 20 minutes.

Step 5

Add shrimp and marinade and stir until shrimp is cooked through, about 6 minutes. Add sausage slices, artichokes, pimientos and peas and stir until mixture is hot. Serve hot.

Time: 75 minutes
Servings: 12
Calories: 258
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:258
total fat:4g
sat fat:2g
cholesterol:138mg
sodium:620mg
total carb:28g
fibers:3g
proteins:24g

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Heart Healthy Seafood Sausage Paella Recipe

Ingredients
Recipe yields 12 servings
2 lbs shrimp, peeled and deveined
1 cup white wine
2 garlic cloves, minced
2 cups low sodium chicken stock (gluten free if needed)
2 cups clam juice
4 precooked chicken sausages (about 12 oz)
1 cup water
3/4 cup chopped onion
2 cups brown rice
1 tsp saffron threads
Black pepper to taste
2 cans (8 1/2 oz each) artichoke hearts, drained
1 jar (4 oz) whole pimentos, drained and chopped
1 cup cooked peas
Directions
Step 1

In a shallow bowl or casserole dish, toss together shrimp, wine and half the garlic. Marinate for at least 1 hour, covered and chilled.

Step 2

In a large pan, pour chicken stock and clam juice and heat over medium heat. Add chicken sausages and cook until sausages plump, about 10 minutes.

Step 3

Remove chicken sausages, cut into 1/4-inch slices and set aside.

Step 4

Add water and bring to a boil. Add onion, remaining garlic, brown rice, saffron and pepper. Reduce heat and simmer, stirring occasionally, until rice is fully cooked, about 20 minutes.

Step 5

Add shrimp and marinade and stir until shrimp is cooked through, about 6 minutes. Add sausage slices, artichokes, pimientos and peas and stir until mixture is hot. Serve hot.

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