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Speedy Paella

Speedy Paella
Makes: 8  servings Prep 9 mins Cook 21 mins


  • 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


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.

From FitnessMagazine.com