Paella Shortcut Recipe
Prep Time
Makes
Cooking Mode
½ pound raw Shrimp (41/60 count, peeled and deveined, tail off), thawed
1 tsp salt
1 tsp Compliments Granulated Suga
1 onion, finely chopped
2 tbsp Sensations Extra Virgin 100% Olive Oil
½ pound Kielbasa sausage, thinly sliced
2 packages yellow (saffron) rice mix
2 cups Compliments Reduced Sodium Chicken or Beef Broth
2 cups water
1 cup frozen petite peas
½ pound raw Shrimp (41/60 count, peeled and deveined, tail off), thawed
1 tsp salt
1 tsp Compliments Granulated Suga
1 onion, finely chopped
2 tbsp Sensations Extra Virgin 100% Olive Oil
½ pound Kielbasa sausage, thinly sliced
2 packages yellow (saffron) rice mix
2 cups Compliments Reduced Sodium Chicken or Beef Broth
2 cups water
1 cup frozen petite peas
Directions
1Rinse shrimp and pat dry with paper towels.
2In a bowl, mix together shrimp, salt and sugar.
3Cover and chill for 20 minutes.
4While shrimp chills, in a deep, 14-inch frying pan or sauté pan, combine onion and olive oil over high heat.
5Stir often until onion is lightly browned, about 5 minutes.
6Add kielbasa slices; stir often until sausage is lightly browned, 1 to 2 minutes.
7Add rice, broth and water.
8Bring to a boil then reduce heat, cover, and simmer until rice is tender to bite and liquid is almost completely absorbed, 15 to 18 minutes; stir occasionally while simmering.
9Rinse shrimp well to remove salt and sugar.
10Pat them dry and stir into rice mixture.
11Cover and cook until shrimp are no longer translucent in center (cut to test), 2 to 3 minutes.
12Stir in peas; cook until peas turn bright green, about 1 minute.
13Remove from heat and transfer to a serving bowl or individual plates.
Tips
1
Don’t forget to transfer the shrimp to the refrigerator the night before so that they’ll be thawed and ready to go at dinner time.
Disclaimer
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Personal Note
Personal Note