Quick Skillet Paella with Shrimp and Tomatoes

Name: Quick Skillet Paella with Shrimp and Tomatoes
Prep time: 10 min
Total time: 35 min
Ingredients: 3 tablespoons extra-virgin olive oil; 5 cloves garlic, minced; 1 1/2 cups Arborio rice; 2 ounces dried chorizo, cut into 1/4-inch cubes; 1/4 cup dry white wine; 1 1/2 cups chicken broth; 1 can (14.5 ounces) diced tomatoes, drained; 3/4 pound large shrimp (31 to 35), peeled and deveined (tails left on, if desired); 1 cup frozen peas, thawed; Kosher salt and freshly ground pepper

62 Ratings
4 Reviews

This delicious one-pan dinner simplifies classic paella: It has fewer ingredients but keeps the essence of Spain.

Everyday Food, October 2013

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Recipe Summary

prep:

10 mins

total:

35 mins

Servings:

Directions

Step 1
In a large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.

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Step 2
Add wine and cook, stirring, until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, 10 minutes.
Step 3
Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper.

Cook's Notes

Shopping Tip
Boost the flavor of your recipes with delicious, garden-quality diced tomatoes.

Reviews (4)

62 Ratings

5 star values: 14
4 star values: 17
3 star values: 19
2 star values: 10
1 star values: 2

Martha Stewart Member

02/25/2018

Paella without Saffron!!!??? You should be ashamed!!! You would be run out of Spain if you attempted to serve this debacle!!!!

Martha Stewart Member

05/26/2014

Very nice. I added a diced onion to the garlic, and then a pinch of saffron threads, crushed.

Martha Stewart Member

05/26/2014

This looks delicious and I will be trying it!......however, having lived in Spain for five years I have to say leaving out the saffron would be a no-no!!....(:........only needs a few strands!

Martha Stewart Member

10/23/2013

I used bulk fresh chorizo which broke up in nice small pieces. I used the tomato liquid and just incorporated it into the chicken broth total. I did use approx. 3 cups of chicken broth and cooked for 20-30 min. I don't like crunchy rice. Needed more liquid and low temperature simmering to achieve rice with a tender bite. I didn't have to use any salt or pepper. We enjoyed it. I will make it again.

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Quick Skillet Paella with Shrimp and Tomatoes

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (4)

All Reviews for Quick Skillet Paella with Shrimp and Tomatoes

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Quick Skillet Paella with Shrimp and Tomatoes

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (4)

All Reviews for Quick Skillet Paella with Shrimp and Tomatoes