Paella Rápida

Paella Rápida might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 460 calories, 36g of protein, and 8g of fat per serving. For $4.17 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. 37 people have made this recipe and would make it again. Head to the store and pick up arborio rice, frozen artichoke hearts, garlic, and a few other things to make it today. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes about 50 minutes. It is brought to you by Eating Well. Overall, this recipe earns a super spoonacular score of 96%. If you like this recipe, you might also like recipes such as Frying Pan Paella Mixta (Paella with Seafood and Meat), Paellan Amongst Other Things — Paellan entre-autres, and Cuban-style Paella: Paella Cubana.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine broth and saffron in a small saucepan; bring to a simmer. Remove from the heat and set aside.Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. When the pan is hot, add shrimp and saut until pink and curled, 3 to 5 minutes. Remove from the pan and set aside. Add 1 teaspoon oil to the pan. Add chicken and saut until lightly browned on the outside and opaque inside, 3 to 5 minutes. Remove from the pan. Season the shrimp and chicken with salt and pepper and set aside.Reduce heat to medium and add the remaining 1 teaspoon oil to the skillet. Add onions and garlic; saut until softened, 3 to 5 minutes. (Add 1 to 2 tablespoons water if they become too dry.) Stir in tomatoes and crushed red pepper; simmer, uncovered, for 3 minutes, breaking up tomatoes with a wooden spoon. Add rice and stir to coat well with the tomato mixture. Stir in the reserved chicken broth and bring to a simmer. Cover and cook over low heat for 20 minutes.Gently stir artichoke hearts, peas, roasted red peppers, smoked mussels and the reserved shrimp and chicken into the rice mixture. Cover and cook until the rice is tender and the shrimp and chicken are heated through, 5 to 10 minutes longer. (Stir occasionally to prevent scorching, if necessary.) Taste and season with salt and pepper. Serve immediately.

 

Step by step:

1. Combine broth and saffron in a small saucepan; bring to a simmer.

2. Remove from the heat and set aside.

3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. When the pan is hot, add shrimp and saut until pink and curled, 3 to 5 minutes.

4. Remove from the pan and set aside.

5. Add 1 teaspoon oil to the pan.

6. Add chicken and saut until lightly browned on the outside and opaque inside, 3 to 5 minutes.

7. Remove from the pan. Season the shrimp and chicken with salt and pepper and set aside.Reduce heat to medium and add the remaining 1 teaspoon oil to the skillet.

8. Add onions and garlic; saut until softened, 3 to 5 minutes. (

9. Add 1 to 2 tablespoons water if they become too dry.) Stir in tomatoes and crushed red pepper; simmer, uncovered, for 3 minutes, breaking up tomatoes with a wooden spoon.

10. Add rice and stir to coat well with the tomato mixture. Stir in the reserved chicken broth and bring to a simmer. Cover and cook over low heat for 20 minutes.Gently stir artichoke hearts, peas, roasted red peppers, smoked mussels and the reserved shrimp and chicken into the rice mixture. Cover and cook until the rice is tender and the shrimp and chicken are heated through, 5 to 10 minutes longer. (Stir occasionally to prevent scorching, if necessary.) Taste and season with salt and pepper.

11. Serve immediately.

Nutrition Information:

covered percent of daily need