No Image
prep time
5 Min
cook time
20 Min
method
Pan Fry
yield
6 serving(s)
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 cup frozen onions and bell peppers (6 oz)
- 1/4 pound kielbasa (not low-fat), quartered lengthwise and cut crosswise into 1/4-inch-thick slices (1 cup)
- 2 cups instant long-grain white rice such as uncle ben's
- 1/4 cup dry white wine
- 1 1/4 cups reduced-sodium chicken broth (10 fl oz)
- 1/8 teaspoon crumbled saffron threads
- 20 - frozen cleaned raw medium shrimp such as contessa brand
- 1 1/4 pounds cockles or other very small (1-inch-wide) hard-shelled clams, scrubbed
- 1 cup frozen peas
- 1/2 cup small pimiento-stuffed green olives
How To Make quick paella
-
Step 1Heat oil in a 12-inch heavy skillet over high heat until just smoking, then sauté garlic and frozen onions and peppers, stirring, until garlic and onions are golden, about 2 minutes.
-
Step 2Add kielbasa and cook, stirring, until kielbasa is lightly browned, about 2 minutes.
-
Step 3Add rice, wine, broth, saffron, and shrimp and cook, covered and undisturbed, over high heat until most of liquid is absorbed and shrimp are cooked through, about 6 minutes.
-
Step 4Stir in cockles, peas, and olives and cook, covered, until cockles open wide, 2 to 4 minutes. (Discard any cockles that remain unopened after 4 minutes.)
-
Step 5Remove from heat and let stand, covered, until all liquid is absorbed, about 5 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes