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Speedy Paella

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by 23 people

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Makes: 8 servings Prep 9 mins Cook 21 mins View Nutrition Facts

Ingredients

2 tablespoons olive oil

1 yellow onion, diced

1 tablespoon salt

4 garlic cloves, minced

2 tablespoons tomato paste

2 pinches saffron

1/2 cup dry white wine

1 cup cremini or white button mushrooms, stems removed, caps roughly chopped

1 14 ounce artichoke hearts, drained, rinsed and roughly chopped

1 pound large shrimp, peeled and deveined, tails removed

1 pound scallops

2 chicken sausage links, sliced into rounds

2 cups quick-cooking brown rice

1 3/4 cups low-sodium chicken broth

2 teaspoons smoked paprika

1 tablespoon finely chopped flat-leaf parsley

Directions

1. Heat the olive oil in a large skillet over medium heat. Reduce heat to medium low and add the onion and salt; cook, stirring occasionally, until onion is golden brown, about 8 minutes. Mix in the garlic and cook 30 seconds. Add the tomato paste and saffron and cook, stirring, 2 minutes. Add the white wine, mushrooms, artichoke hearts, shrimp, scallops and sausage; stir. Mix in the rice and chicken broth; cover and cook until liquid has dissolved, approximately 10 minutes.

2. Top paella with the smoked paprika and parsley and serve.

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