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; 1.5 cups Arborio rice; 2 ounces dried chorizo, cut into ¼-inch cubes; 0.25 cup dry white wine; 1.5 cups chicken broth; 1 can (14.5 ounces) diced tomatoes, drained; 0.75 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

3.5

(62)

4 Reviews

By

Martha Stewart Test Kitchen

Updated on March 20, 2019

Prep Time:

10 mins

Total Time:

35 mins

Servings:

4

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

Ingredients

3 tablespoons extra-virgin olive oil
5 cloves garlic, minced
1 ½ cups Arborio rice
2 ounces dried chorizo, cut into ¼-inch cubes
¼ cup dry white wine
1 ½ cups chicken broth
1 can (14.5 ounces) diced tomatoes, drained
¾ 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

Directions

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.
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.
Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper.

Andrew Purcell

Cook's Notes

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

Originally appeared: Everyday Food, October 2013