Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Yes, it is possible to enjoy a hearty paella dinner any night of the week. We've used quick-cooking shrimp and chorizo to get this weeknight meal on the table in 30 minutes flat.

Source: Better Homes and Gardens

Gallery

Credit: Carson Downing

Recipe Summary

total:
30 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 10-inch skillet heat oil over medium-high. Add chorizo, onion, and celery. Cook 3 minutes. Stir in garlic. Stir in rice and press down to cover bottom of skillet. Do not stir. Cook 2 to 3 minutes or until mixture starts to sizzle and stick to bottom.

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  • Stir in shrimp, peas, and paprika, scraping bottom of the pan. Cook 4 minutes or until shrimp are opaque, stirring occasionally. Add spinach; stir until wilted.

*

Or omit peas and add 1/2 cup chopped yellow sweet pepper and 1/2 cup chopped canned artichoke hearts with the shrimp.

Nutrition Facts

398 calories; fat 15g; cholesterol 168mg; saturated fat 4g; carbohydrates 37g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 26g; vitamin a 4358.9IU; vitamin c 17.4mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 3.9mg; vitamin b6 0.4mg; folate 166.7mcg; vitamin b12 1.3mcg; sodium 1227mg; potassium 312mg; calcium 122mg; iron 3.7mg.
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