Quick Paella Recipe

Name: Quick Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups canned low-sodium chicken broth, undiluted; 1/4 teaspoon threads of saffron, crushed; 2 teaspoons olive oil, divided; 1/2 pound medium-size fresh shrimp, peeled and deveined; 1/2 pound sea scallops, cut in half crosswise; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 (7-ounce) jar roasted red peppers in water, drained and sliced; 1 cup chopped onion; 2 cloves garlic, minced; 1 cup Arborio rice, uncooked; 1/8 teaspoon ground red pepper; 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped; 1 cup frozen artichoke hearts, thawed; 1 cup frozen English peas, thawed

Servings: persons

2 cups canned low-sodium chicken broth, undiluted
1/4 teaspoon threads of saffron, crushed
2 teaspoons olive oil, divided
1/2 pound medium-size fresh shrimp, peeled and deveined
1/2 pound sea scallops, cut in half crosswise
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (7-ounce) jar roasted red peppers in water, drained and sliced
1 cup chopped onion
2 cloves garlic, minced
1 cup Arborio rice, uncooked
1/8 teaspoon ground red pepper
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 cup frozen artichoke hearts, thawed
1 cup frozen English peas, thawed

1
Combine broth and saffron in a saucepan. Bring to a boil. Remove from heat; set aside.
2
Place 1 teaspoon oil in a nonstick skillet; place over medium-high heat until hot. Add shrimp; saute 3 minutes or until shrimp turn pink. Remove from skillet, and keep warm. Place remaining 1 teaspoon oil in skillet; place over medium-high heat until hot. Add scallops; saute 2 minutes or until scallops are opaque. Stir in shrimp, salt, black pepper, and roasted pepper. Remove from skillet, set aside, and keep warm.
3
Add onion and garlic to skillet; saute 3 minutes. Stir in broth mixture, rice, ground red pepper, and tomato. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
4
Stir in artichoke hearts, peas, and seafood mixture; cover and cook 5 minutes or until rice is tender and liquid is absorbed, stirring occasionally.

530

kcal

Calories

Fat

Carbs

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 15 ingredients. The key ingredients include: 2 cups canned low-sodium chicken broth, undiluted, 1/4 teaspoon threads of saffron, crushed, 2 teaspoons olive oil, divided, 1/2 pound medium-size fresh shrimp, peeled and deveined, and more.

Yes, Quick 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 Paella

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