Easy Paella

Name: Easy Paella
Prep time: 25 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 0.75 pound medium shrimp, peeled and deveined; 1 (12 ounces) chicken sausage, sliced in ½-inch rounds; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1.5 cups long-grain rice; 0.25 teaspoon paprika; 0.25 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

3.2

(674)

15 Reviews

By

Martha Stewart Editors

Updated on March 21, 2019

Prep Time:

25 mins

Total Time:

50 mins

Servings:

8

You don't need a special paella pan to make this easy take on the classic Spanish dish. Use a wide, shallow saute pan with a lid. Chicken sausage and shrimp star in this one-pan dinner.

Ingredients

2 tablespoons olive oil
¾ pound medium shrimp, peeled and deveined
1 (12 ounces) chicken sausage, sliced in ½-inch rounds
1 medium onion, finely chopped
2 cloves garlic, minced
1 ½ cups long-grain rice
¼ teaspoon paprika
¼ 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

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

Minh + Wass

Cook's Notes

If you are taking this dish to a party, reheat it covered; add water as needed. Paella is usually flavored and colored with saffron, the world's most expensive spice. We used paprika and turmeric, which are less expensive.