Colleen's Weeknight Paella Recipe

Name: Colleen's Weeknight Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup yellow rice (Goya); 1 ½ tablespoons olive oil; 1 small shallot, chopped; 1 garlic clove, minced; 12 lb large shrimp, shelled and deveined; 12 lb chorizo sausage, sliced; 1 cup chicken broth; 2 tablespoons chicken broth; 1 tablespoon fresh parsley, chopped; ⅓ cup frozen peas

Servings: persons

⅔ cup yellow rice (Goya)
1 ½ tablespoons olive oil
1 small shallot, chopped
1 garlic clove, minced
12 lb large shrimp, shelled and deveined
12 lb chorizo sausage, sliced
1 cup chicken broth
2 tablespoons chicken broth
1 tablespoon fresh parsley, chopped
⅓ cup frozen peas

1
In a large saute pan, heat olive oil, then add rice and stir until it browns lightly (the way you would cook rice-a-roni).
2
Stir in shallot and garlic and continue to saute for only about a minute, so the garlic doesn't burn.
3
Add shrimp, chorizo, and broth.
4
Cover pan tightly and reduce heat to medium-low.
5
Cook for 18 minutes.
6
Remove lid, add parsley and peas and cook until heated through.
7
Continue cooking uncovered until all liquid is absorbed.

1674

kcal

Calories

Fat

Carbs

352

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅔ cup yellow rice (Goya), 1 ½ tablespoons olive oil, 1 small shallot, chopped, 1 garlic clove, minced, and more.

Yes, Colleen's Weeknight Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Colleen's Weeknight Paella

How did you like this recipe?

Frequently Asked Questions