Easy Paella - Quick & Tasty
Paella is a Valencian rice dish cooked in a wide, shallow pan called a paellera.
Yield: 4 people
Calories: 310kcal
Equipment
- 1 Large pan or Paella Pan with a lid
Materials
- 2 tbsp olive oil
- 8 oz cooked smoked Spanish chorizo cut in 1/2-inch rounds
- 1 medium sweet onion cut into 1-inch wedges
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 3/4 tsp paprika (sweet or smoked)
- 2 tsp coarse salt & black pepper
- pinch saffron threads
- 1.5 cups Arborio rice
- 3.5 cups chicken stock
- 1- pound medium shrimp peeled, deveined, no tails
- 1/2 cup frozen peas
- 2 tbsp finely chopped parsley
Instructions
- Heat olive oil in a 12 to 14-inch paella pan (or large stainless-steel skillet) over medium-high heat.
- When oil is hot, add in the chorizo and onion;
- sauté for about 3 minutes.
- Add in the garlic and cook until fragrant, about 30 seconds.
- Stir in the tomato paste and cook until coated.
- Add in the paprika, salt, pepper, and saffron; stir to combine.
- Add in the rice and stir to coat completely.
- Pour in the chicken stock and bring to a boil.
- Gently flatten the rice with the back of a spatula
- Reduce heat to low, lightly simmer for 15 min, don’t stir
- Add in the shrimp and nestle them in the liquid; cook 10 more minutes until the liquid has been absorbed.
- Stir in the peas and warm through.
- Sprinkle parsley on top, serve and enjoy!
Video
Nutrition
Serving: 276g | Calories: 310kcal | Carbohydrates: 35g | Protein: 20g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 517mg | Potassium: 383mg | Fiber: 3g | Sugar: 6g | Vitamin A: 66IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 2mg