Quick Paella
The ideal summer dinner—without the labor required for the traditional Spanish version.
Quick PaellaMarcus Nilsson
Recipe information
Total Time
45 minutes
Yield
Makes 4 servings
Ingredients
3
/4 pound cooked chorizo or linguiça sausage, 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
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Preparation
Step 1
1 In a large skillet with a lid, brown the sau-sage in the oil until crispy, about 5 minutes.
Step 2
2 Add the rice, artichoke hearts, peppers, broth or wine, and 2 cups of water. Bring to a boil.
Step 3
3 Reduce heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.
Step 4
4 Stir in the shrimp and peas. Cover and continue cooking until the shrimp are opaque, 5 to 7 minutes.