- 1 tablespoon olive oil
- 1 yellow onion
- 8 ounces chorizo or kielbasa
- 1 7-ounce ham steak
- 1 12-ounce jar roasted red peppers
- 1 14.5-ounce can diced tomatoes
- salt and pepper
- 1 1 pound bag saffron rice
- 4 cups chicken broth
- 1 pound shrimp
- 1 10-ounce package frozen peas
- ¼ cup parsley
In a large sauté pan (with a lid), warm oil over medium-high heat. Add onion and chorizo; stirring occasionally, cook until onion is softened, about 5 minutes.2.
Into the sauté pan, stir in ham and roasted red peppers. Cook for just a couple minutes. Add tomatoes, salt, pepper and saffron rice—stir to combine ingredients together. Pour in chicken broth.3.
Bring mixture to a boil; cover with lid or a double layer of foil over the entire pan. Reduce heat to low or medium-low so mixture is at a simmer. Cook until broth is absorbed, about 20 minutes.4.
Remove lid or foil and gently stir in shrimp and peas. Cover and cook until shrimp are pink, about 6 minutes. Garnish with parsley, if desired, and serve.