Quick Paella
The ideal summer dinner—without the labor required for the traditional Spanish version.
4.0
(57)
Quick PaellaMarcus Nilsson
NOTE
If your kids are leery of spicy foods, opt for the garlicky linguiça sausage. If they don't mind a little kick, go for the chorizo.
Recipe information
Total Time
45 minutes
Yield
Makes 4 servings
Ingredients
3/4 pound cooked chorizo or linguiça sausage, cut into chunks
4 tablespoons olive oil
1 1-pound bag saffron rice (such as Vigo)
1 9-ounce package frozen artichoke hearts, thawed and drained
1 8-ounce jar roasted red peppers, drained and sliced
2 cups chicken or fish broth, or wine
1 pound large shrimp, peeled
1 cup frozen peas, defrosted
Preparation
Step 1
1 In a large skillet with a lid, brown the sau-sage in the oil until crispy, about 5 minutes.
Step 2
2 Add the rice, artichoke hearts, peppers, broth or wine, and 2 cups of water. Bring to a boil.
Step 3
3 Reduce heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.
Step 4
4 Stir in the shrimp and peas. Cover and continue cooking until the shrimp are opaque, 5 to 7 minutes.
