The weeknight paella recipe prep time: 30 minutes start to finish: 30 minutes 6 servings (1 1⁄2 cups each)
Ingredients:
2 tablespoons olive or vegetable oil
1 package (5.9 oz) chicken-and-garlic rice and vermicelli mix
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1 3⁄4 cups chicken broth
3⁄4 cup water
1 dried bay leaf
1⁄2 lb fully cooked chorizo sausage, cut into bitesize pieces
1⁄2 cup frozen baby sweet peas
1 deli rotisserie chicken (2 lb), cut into 6 serving pieces
1 cup cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
Method:
1 In 12-inch skillet, heat oil over medium-high heat. Add rice mix and stir-fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
2 Stir in broth, water, bay leaf and seasoning packet from rice mix. Heat to boiling. Reduce heat to low; cover and simmer 5 minutes.
3 Stir in sausage and peas. Add chicken. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 10 minutes.
4 Stir in shrimp. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated. Remove bay leaf before serving.
Notes and Tips:
time-saver Chorizo is a spicy Spanish pork sausage sold fresh or fully cooked. Using the cooked variety is definitely a time-saver, but you can use fresh instead. Just be sure to cook it thoroughly before adding to the recipe.
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| weeknight paella recipe |
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