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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