2 oz Spanish chorizo, halved lengthwise and sliced into about 1/4-inch-thick half-moons
6 garlic cloves, chopped
1 teaspoon saffron threads
1 cup long-grain brown rice
1 3/4 cups low-fat, low-sodium chicken broth
14.5 oz can diced tomatoes in juice
8 oz medium shrimp, peeled and deveined
Salt and freshly ground black pepper
3/4 cup frozen peas

2 oz Spanish chorizo, halved lengthwise and sliced into about 1/4-inch-thick half-moons 6 garlic cloves, chopped 1 teaspoon saffron threads 1 cup long-grain brown rice 1 3/4 cups low-fat, low-sodium chicken broth 14 5 oz can diced tomatoes in juice 8 oz medium shrimp, peeled and deveined 3/4 cup frozen peas

Heat a Dutch oven over medium heat. When the pot is hot, add the chorizo and cook until the fat begins to render, about 2 minutes. Add the garlic and saute, stirring often, until it is fragrant, about 1 minute. Then add the saffron, rice, and broth. Cover the pot and bring to a boil. Reduce the heat and cook at a very gentle simmer for about 30 minutes.
Stir in the diced tomatoes with their juices. Cover the pot, and continue to cook for another 25 minutes.
Season the shrimp with salt and pepper to taste, and stir the shrimp and frozen peas into the mixture. Cover, and continue to cook until the shrimp are cooked thorugh and the rice is tender, about 10 minutes.
Allow paella to rest for about 5 minutes, covered. Then fluff the rice with a fork, and serve.