You are here: Seasoned Cooking » All Issues » June 2010 Issue » This Article » Page 1
 
June 2010 Issue
Quick Paella
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

The Vegan Kitchen

Vegan recipes from soups to chocolate bars - all available on printable pages.

Diet, Nutrition, and Energy

Supplements, vitamins, and herbs. Get the information and the products to help you live better.

MinuteMeals

Minutemeals.com provides 20-minute recipes for delicious, nutritious, home-prepared meals. Every recipe includes a full shopping list and instructi...

Delicious Vermont Maple Syrup Products

PiecesOfVermont.com has three maple syrup producers, Trask Maple Products, The Robb Family Farm, and Shearer Hill Farm offering delicious maple syr...

Sub Rosa - A Virtual Restaurant

Sub Rosa is a virtual stealth restaurant and underground wine bar located in Dundee, Oregon - quite underground and secret. This is a tongue and c...
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
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.