Quick Colorado Paella Recipe

Name: Quick Colorado Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; ½ cup onion, chopped (1/2 medium onion); 6 ounces chicken sausage, cooked and thinly sliced (Aidell's makes habenero and green chile, which is good); 2 (3 1/2 ounce) packages brown rice (boil-in-bag, such as Uncle Ben's) or 7 ounces white rice (just increase cooking time to regular rice cooking time); salt; ½ teaspoon smoked paprika; ¼ teaspoon black pepper; 1 (15 ounce) can chicken broth (1 1/2 cups); 1 (14 1/2 ounce) can diced tomatoes, undrained; 2 teaspoons garlic, minced; 1 ½ cups edamame, frozen. shelled; ¼ teaspoon saffron thread (a pinch); 12 lb frozen shrimp, thawed (I use shelled, deveined, and tail-off, can be cooked or raw)

Servings: persons

1 tablespoon olive oil
½ cup onion, chopped (1/2 medium onion)
6 ounces chicken sausage, cooked and thinly sliced (Aidell's makes habenero and green chile, which is good)
2 (3 1/2 ounce) packages brown rice (boil-in-bag, such as Uncle Ben's) or 7 ounces white rice (just increase cooking time to regular rice cooking time)
salt
½ teaspoon smoked paprika
¼ teaspoon black pepper
1 (15 ounce) can chicken broth (1 1/2 cups)
1 (14 1/2 ounce) can diced tomatoes, undrained
2 teaspoons garlic, minced
1 ½ cups edamame, frozen. shelled
¼ teaspoon saffron thread (a pinch)
12 lb frozen shrimp, thawed (I use shelled, deveined, and tail-off, can be cooked or raw)

1
Heat a large saute pan over medium-high heat.
2
Add oil to pan; swirl to coat.
3
Add sausage and onions to pan; saute until onions begin to turn translucent, stirring occasionally.
4
Add rice to pan.
5
Stirring continuously, stir in salt, paprika, and pepper; saute 30 seconds.
6
Add chicken broth, tomatoes, and garlic; bring to a boil.
7
Cover, reduce heat to medium, and simmer 10 minutes or until rice is tender and liquid is almost absorbed.
8
(If you're not using instant rice, increase this cooking time to regular rice-cooking time, about 20 minutes.
9
).
10
Stir in edamame and saffron.
11
Stir shrimp into rice mixture.
12
Cover and cook 4 minutes or until shrimp are warmed (if already cooked) or until cooked (if starting from raw) and liquid is absorbed.
13
Remove from heat and serve.

1694

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.

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

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, ½ cup onion, chopped (1/2 medium onion), 6 ounces chicken sausage, cooked and thinly sliced (Aidell's makes habenero and green chile, which is good), 2 (3 1/2 ounce) packages brown rice (boil-in-bag, such as Uncle Ben's) or 7 ounces white rice (just increase cooking time to regular rice cooking time), and more.

Yes, Quick Colorado 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.

Quick Colorado Paella

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