Thursday, August 13, 2009

Easy Paella

For our honeymoon, Joe and I went to the Excellence Punta Cana resort in the Dominican Republic. It was absolutely perfect, but one of the things that really struck us was the food. One night, at the Spanish/Mediterranean-themed restaurant, Joe ordered paella and subsequently fell in love. Whether it was the dish itself or the atmosphere, any other paella that he has ever had has not been able to measure up. This was no exception, but it was easy to throw together and tasty. There are no mussels to scrub or expensive scallops to buy, hence "easy" paella. Heck, it doesn't even have saffron in it. But it did help me use up some shrimp and peas that were in the freezer. And it was very good. I liked the flavor and color of the turmeric. I used brown rice, so the cooking time was slightly longer.

Easy Paella
source: Everyday Food via Joelen's Culinary Adventures


2 tablespoons olive oil
3/4 pound peeled and deveined medium shrimp
1 package chicken sausage, (12 ounces), sliced into 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 diced tomatoes, (14.5 ounces)
2 cans reduced-sodium chicken broth, (14.5 ounces each)
Coarse salt and ground pepper
1 cup frozen green peas, thawed

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.

Add remaining tablespoon oil and sausage to pan; cook over mediumhigh 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.

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

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.


Joelen said...

Glad you liked it! It was a dish we enjoyed too :)

That Girl said...

Paella is one of my favorites, and the way you make it, with just chicken, sausage, and shrimp, is the best!

Erin said...

This looks delicious! I'll have to give it a try.

Cate said...

I love paella because it's just so adaptable...easy to make vegetarian or full of all different kinds of seafood and meat.

Daniel said...

If you get into some trouble with paella purists on your recipe here, don't pay any attention. I think your substitutions and your version here is great. Really straightforward and easy. Thanks for sharing!

The purists are welcome to buy their own saffron and scrub their own mussels, right? :)

Casual Kitchen