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June 2010 Issue
Quick Paella
by Ronda L. Halpin
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Spanish food is amazing and paella is a bit of a centerpiece when it comes to this great cuisine. However, it's a dish that requires a lot of time and effort. Or is it? Can paella be put together in short order and on the table in minutes? Sure. That's exactly what we are doing this month.

Using convenience foods like cooked chorizo, saffron rice and frozen and jarred vegetables means being able to capture a lot of the essence of good paella without hours of work. Want something more authentic? Wait for a weekend and put in the extra time. But if you are craving paella in the middle of the week, this great shortcut will have you and your family smiling.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Quick Paella

  • 3/4 pound cooked chorizo, 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
In a large skillet with a lid, brown the sausage in the oil until crispy, about 5 minutes.

Add the rice, artichoke hearts, peppers, broth or wine, and 2 cups of water. Bring the mixture to a boil.

Reduce the heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.

Stir in the shrimp and peas. Cover and continue cooking until the shrimp are opaque, 5 to 7 minutes.

  • Yields: 4 servings
  • Preparation Time: 45 minutes

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