PAELLA RAPIDA

PAELLA RAPIDA
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PAELLA RAPIDA from the kitchen of Jan Mertz Family-friendly food from Terri RecipeLady@ChristianFamilyRadio.net
  • CourseMain Dish
Servings
4 Serves
Servings
4 Serves
PAELLA RAPIDA
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
PAELLA RAPIDA from the kitchen of Jan Mertz Family-friendly food from Terri RecipeLady@ChristianFamilyRadio.net
  • CourseMain Dish
Servings
4 Serves
Servings
4 Serves
Ingredients
  • 2 cups low fat reduced sodium chicken stock
  • ¼ tsp. saffron threads crushed or a pinch of powdered saffron
  • 4 tsp. olive oil divided
  • ½ pound medium shrimp deveined
  • ½ pound boneless skinless chicken breast, trimmed of fat and cut into ½ inch strips
  • 3 to 4 oz. low fat kielbasa sliced into ¼ inch slices
  • Salt and fresh ground black pepper to taste
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 14.5 oz. can tomatoes with juice
  • 1/8 teaspoon red pepper flakes
  • 1 cup Arborio rice (short-grained white rice used in risotto)
  • 1 cup artichoke hearts canned in water or frozen and thawed
  • 1 cup frozen peas thawed
  • 2/3 cup bottled roasted red pepper cut into strips
Instructions
  1. In a small sauce pan, combine chicken stock and saffron, bring to a simmer.
  2. Remove from heat and set aside.
  3. In a large nonstick skillet, heat 1 tsp. oil over high heat. When the pan is hot, add shrimp and saute until pink and curled, 3 to 4 minutes. Remove from skillet and set aside.
  4. Add 1 tsp. oil to the skillet. Add chicken and saute until lightly browned on the outside and opaque, 3 to 4 minutes. Season the shrimp and chicken with salt and pepper and set aside.
  5. Add 1 tsp. oil and kielbasa and fry until lightly browned.
  6. Reduce heat to medium and add remaining 1 tsp. oil to skillet. Stir in onion and garlic, saute until softened, 3 to 5 minutes (add 1 to 2 Tbsp. water in they become too dry).
  7. Stir in tomatoes and red pepper flakes and simmer, uncovered, 3 minutes, breaking up tomatoes with wooden spoon. Add rice and stir to coat well with tomato mixture.
  8. Stir in reserved chicken stock, bring to a simmer. Cover and cook over low heat for 20 minutes.
  9. Gently stir artichoke hearts, peas, roasted red pepper, kielbasa, chicken and shrimp into the rice mixture. Cover and cook an additional 5 to 10 minutes or until rice is tender and the meats are heated through (stir occasionally to prevent scorching, if necessary).
  10. Season with salt and pepper to taste. Serve immediately.
  11. Serves 4 hungry people.
  12. Paella and Jambalaya are cousins. Paella is Spanish, saffron gives it its distinctive flavor. Jambalaya is a Creole dish of Spanish and French influence and relies on bay leaves, thyme, and cayenne pepper for a spicier kick. 1/4 tsp. cayenne pepper, 1/2 tsp. dried thyme in place of the saffron, would change this up fast. Can also use red pepper in place of artichokes, but why?
  13. March 1, 2011
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