Ingredients

3/4 pound cooked chorizo or linguiça sausage, cut into chunks

4 tablespoons olive oil

1 1-pound bag saffron rice (such as Vigo)

1 9-ounce package frozen artichoke hearts, thawed and drained

1 8-ounce jar roasted red peppers, drained and sliced

2 cups chicken or fish broth, or wine

1 pound large shrimp, peeled

1 cup frozen peas, defrosted

Description

The Ideal Summer Dinner—without The Labor Required For The Traditional Spanish Version.

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