Easy Paella

You don't need a paella pan to make this meal. Use a wide, shallow saute pan with a lid. If you are taking this dish to a party, reheat it covered; add water as needed.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, December 2003

Ingredients

  • 2 tablespoons olive oil
  • 3/4 pound medium shrimp, peeled and deveined
  • 1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups long-grain rice
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground turmeric
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • Coarse salt and ground pepper
  • 1 cup frozen green peas, thawed

Directions

  1. In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.

  2. Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.

  3. Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.

  4. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

Cook's Notes

Paella is usually flavored and colored with saffron, the world's most expensive spice. We used paprika and turmeric instead, which are less expensive but create an equally good dish.

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