Quick Paella
Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
5 Min
Cook:
20 Min
Method:
Pan Fry
Ingredients
- 3 Tbsp
- olive oil
- 3 clove
- garlic, chopped
- 1 c
- frozen onions and bell peppers (6 oz)
- 1/4 lb
- kielbasa (not low-fat), quartered lengthwise and cut crosswise into 1/4-inch-thick slices (1 cup)
- 2 c
- instant long-grain white rice such as uncle ben's
- 1/4 c
- dry white wine
- 1 1/4 c
- reduced-sodium chicken broth (10 fl oz)
- 1/8 tsp
- crumbled saffron threads
- 20
- frozen cleaned raw medium shrimp such as contessa brand
- 1 1/4 lb
- cockles or other very small (1-inch-wide) hard-shelled clams, scrubbed
- 1 c
- frozen peas
- 1/2 c
- small pimiento-stuffed green olives
How to Make Quick Paella
- 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.
- 2Add kielbasa and cook, stirring, until kielbasa is lightly browned, about 2 minutes.
- 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.
- 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.)
- 5Remove from heat and let stand, covered, until all liquid is absorbed, about 5 minutes.
