weeknight paella

The weeknight paella recipe prep time: 30 minutes start to finish: 30 minutes 6 servings (1 1⁄2 cups each)

2 tablespoons olive or vegetable oil
1 package (5.9 oz) chicken-and-garlic rice and vermicelli mix
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1 3⁄4 cups chicken broth
3⁄4 cup water
1 dried bay leaf
1⁄2 lb fully cooked chorizo sausage, cut into bitesize pieces
1⁄2 cup frozen baby sweet peas
1 deli rotisserie chicken (2 lb), cut into 6 serving pieces
1 cup cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

1 In 12-inch skillet, heat oil over medium-high heat. Add rice mix and stir-fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.

2 Stir in broth, water, bay leaf and seasoning packet from rice mix. Heat to boiling. Reduce heat to low; cover and simmer 5 minutes.

3 Stir in sausage and peas. Add chicken. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 10 minutes.

4 Stir in shrimp. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated. Remove bay leaf before serving.

Notes and Tips:
time-saver Chorizo is a spicy Spanish pork sausage sold fresh or fully cooked. Using the cooked variety is definitely a time-saver, but you can use fresh instead. Just be sure to cook it thoroughly before adding to the recipe.

weeknight paella recipe
Holiday Recipes
Related Posts Plugin for WordPress, Blogger...
Copyright 2010 Luxury Recipes All rights reserved