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Speedy Paella

Speedy Paella

Nutrition Facts
  • cal. (kcal) 286
Speedy Paella
  • Makes: 8 servings
  • Prep: 9 mins
  • Cook: 21 mins
  • Carb Grams Per Serving: 26

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.

Nutrition Information

Servings Per Recipe: 8
PER SERVING: 286 cal., 7 g total fat (1 g sat. fat), 26 g carb. (4 g fiber), 28 g pro.

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