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Easy Paella

You don’t need a paella pan to make this meal. Use a wide, shallow saute pan with a lid. If you are taking this dish to a party, reheat it covered; add water as needed.

Everyday Food, December 2003

* Prep Time 25 minutes

* Total Time 50 minutes

* Yield Serves 8


* 2 tablespoons olive oil

* 3/4 pound medium shrimp, peeled and deveined

* 1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds

* 1 medium onion, finely chopped

* 2 cloves garlic, minced

* 1 1/2 cups long-grain rice

* 1/4 teaspoon paprika

* 1/4 teaspoon ground turmeric

* 1 can (14.5 ounces) diced tomatoes

* 2 cans (14.5 ounces each) reduced-sodium chicken broth

* Coarse salt and ground pepper

* 1 cup frozen green peas, thawed


1. In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.

2. Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.

3. Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.

4. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

Recipe Credit


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