Easy Paella
From takopoly 13 years ago
- 30 minutes to make
- Serves 4
Not a full-out authentic paella, but a nice option for nights when you want something a little bit different. You can substitute scallops or cubes of salmon or halibut for half the shrimp, if desired, and use clams instead of mussels. Read more If you don't eat pork, look for turkey or chicken chorizo sausage. See less
Ingredients
- 1/2 tsp saffron shopping list
- 1/2 tsp ground cumin shopping list
- 1/2 tsp chili powder shopping list
- salt and freshly ground black pepper to taste shopping list
- 2 tbsp olive oil shopping list
- medium onion, chopped shopping list
- 1-2 garlic clove(s), minced shopping list
- 1 red bell pepper (or whatever colour you like), finely chopped shopping list
- one 14oz can diced tomatoes shopping list
- 3/4 cup long-grain rice (basmati or jasmine is fine) shopping list
- 2.5 cups chicken or veggie stock shopping list
- 1/2 tsp smoked paprika shopping list
- 8-10 shrimp shopping list
- 8-12 mussels (depending on size) shopping list
- 2 chorizo sausages, roasted or grilled and sliced shopping list
- 1/4 cup black or violet olives shopping list
- chopped fresh parsley and lemon wedges shopping list
How to make it
- Soak the saffron in 2 tbsp boiling water; set aside.
- Heat oil in large pot; add onions; stir over med-high heat for a few minutes, then add pepper, garlic, cumin and chili powder and cook 3-4 minutes.
- Add the tomatoes, rice, stock, paprika and the steeped saffron.
- Season with salt and pepper to taste and bring to a boil.
- Reduce heat to med-low and gently simmer for 15-20 minutes, or until the rice is firm/tender and still slightly wet (add a bit of water if necessary). Nestle the mussels, shrimp, sausage and olives into the rice mixture. Cover and cook for 5-8 minutes more, or until shrimp is cooked and mussels open.
- Sprinkle with parsley and serve with lemon wedges.
People Who Like This Dish 4
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