Speedy Paella
Paella has been called a 'Renaissance of flavors for the palette'. This Speedy Paella can be made in 30 minutes and even turns leftovers into a glamorous dish.
Servings: 4 servings
Ingredients
- 8 oz boneless , skinless chicken breast
- 8 oz Chorizo or Hot Italian Sausage
- 8 oz peeled and de-veined shrimp
- 2 T . Olive oil
- 1 box Spanish Rice Mix (i.e., Knorr or Rice-a-roni)
- 1/4 cup orzo pasta
- 2 cups chicken broth
- 1 can 14-15 oz petite diced tomatoes
- 2 threads saffron
- 1/2 cup tiny peas
- 1/2 chopped onion
- 1/2 tsp . garlic
- fresh basil for garnish (opt)
Instructions
- Chop up chicken into bite-size pieces and cook in a little olive oil and a pinch of salt, till juices run clear.
- Cook sausage according to package directions. Slice into 1/4” pieces.
- In small sauté pan, heat 2 tsps. Olive oil, pour in Orzo and stir till golden in color, about 2 minutes. Set aside.
- Heat 1 T oil in large deep frying pan and sauté onions till golden.
- Add broth, tomatoes, saffron and garlic. Heat till boiling
- Pour in prepared orzo and Spanish Rice Mix. Stir till thoroughly mixed.
- Add peas, prepared chicken and sausage.
- Turn to medium low heat and allow to cook about 8 minutes, stirring occasionally (or according to package directions.)
- Add shrimp during the last three minutes of cooking time and cook till shrimp are just done, turning pink. (If using cooked frozen shrimp which is thawed, warm till just heated through.) Makes 4 servings. Recipe can be doubled if desired.
Notes
On the table faster: Cook the chicken and sausage ahead of time and just add them into the recipe when called for. (I cooked them the day before when I had a few minutes and stored them in the refrigerator. It was great to cut out those steps at dinner time when preparing the dish.)