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.
Recipe yields 12 servings
In a shallow bowl or casserole dish, toss together shrimp, wine and half the garlic. Marinate for at least 1 hour, covered and chilled.
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.
Remove chicken sausages, cut into 1/4-inch slices and set aside.
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.
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.