Paella Shortcut

Prep Time: 10 minutes
Total Time: 35 minutes
Makes: 4-6


  1. 1/2 pound raw Shrimp (41/60 count, peeled and deveined, tail off), thawed
  2. 1 teaspoon salt
  3. 1 teaspoon Compliments Granulated Sugar
  4. 1 onion, finely chopped
  5. 2 tablespoons Sensations Extra Virgin 100% Olive Oil
  6. 1/2 pound Kielbasa sausage, thinly sliced
  7. 2 packages (5 ounces each) yellow (saffron) rice mix
  8. 2 cups Compliments Reduced Sodium Chicken or Beef Broth
  9. 2 cups water
  10. 1 cup frozen petite peas


  1. Rinse shrimp and pat dry with paper towels. 
  2. In a bowl, mix together shrimp, salt and sugar. 
  3. Cover and chill for 20 minutes.
  4. While shrimp chills, in a deep, 14-inch frying pan or sauté pan, combine onion and olive oil over high heat. 
  5. Stir often until onion is lightly browned, about 5 minutes.
  6. Add kielbasa slices; stir often until sausage is lightly browned, 1 to 2 minutes. 
  7. Add rice, broth and water.
  8. Bring 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.
  9. Rinse shrimp well to remove salt and sugar. 
  10. Pat them dry and stir into rice mixture.
  11. Cover and cook until shrimp are no longer translucent in center (cut to test), 2 to 3 minutes. 
  12. Stir in peas; cook until peas turn bright green, about 1 minute. 
  13. Remove from heat and transfer to a serving bowl or individual plates.

Plan Ahead: 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.