The Not-Paella Paella

Thursday, October 20, 2011
I love the Everyday Food app for my iPhone. The recipe shuffle turns the "what are we going to have for dinner" question into a little game.  Much more enjoyable than wandering around the grocery trying to be inspired.  Well, yesterday the Easy Paella recipe popped up and it sounded appealing.

But we don't eat shrimp so that had to go which left us with sausage and rice (the recipe doesn't even call for saffron... guess that's not "easy").  Don't think you can call that paella any more!  Regardless, dinner was delicious, pretty healthy and hands-off after the initial 20 minutes of prep.  Pretty good start to trying to cook dinner again.

So yeah, promise this isn't becoming a food blog!  As I try to get back into the swing of things, cooking comes first.

The Not Quite Paella Paella
Adapted from Everyday Food's Easy Paella

2 tablespoons olive oil
3/4 pound medium shrimp, peeled and deveined - if using
1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
1 can (14.5 ounces) diced tomatoes - don't drain
2 cans (14.5 ounces each) reduced-sodium chicken broth
Coarse salt and ground pepper
1 cup frozen green peas

I skipped this step but just in case you're a shrimp lover, I've included Martha's directions if you're including shrimp.  In a heavy bottom, large saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.

Add remaining tablespoon of oil and sausage to pan that's preheated over medium-high heat.  Cook until brown and crispy. Add the onion and cook until translucent and soft. Add garlic and rice to the pan and stir until the rice is coated and starts to look translucent.

Add chicken broth, tomatoes in their juices, paprika and turmeric. Turn heat up to high and stir, making sure to get the browned bits off the bottom of the pan.  Season with salt and pepper.

After the mixture has come to a boil, reduce the heat, cover and simmer until rice has cooked through and absorbed the liquid. Stir in the frozen peas which will quickly heat through. Add cooked shrimp if you wish and serve immediately.
Post Comment
Post a Comment