Wednesday, March 20, 2013

easy paella skillet

I call this the easy paella skillet for a reason. There are a lot of other "easy" paella dishes on the internet and other blogs, but mine may be the most simple.
That's the reason why, right there. I use Vigo Saffron Yellow Rice because it's already seasoned. No need to add or find saffron in your grocery store (or what one recipe I saw called for: saffron rice seasoning package). This brand comes already completely seasoned- just add water and oil and simmer for 20 minutes.
To make it even simpler, I don't add any extra onion. I chose a brand of diced tomato that was prepared with garlic and onions already, so seriously, the most difficult part about this recipe is finding the can opener in the kitchen gadget drawer.
Well, and maybe peeling the shrimp. But shrimp is optional. I only added a 1/4 lb of shrimp, and you could use chicken if you wanted. Or all shrimp and mussels. Or all sausage. Go crazy.
Just 2 things to remember- try to stir as little as possible. One of the hallmarks of a traditional paella is the rice on the bottom gets crispy from the bottom of the pan. Secondly, as always, add your frozen peas just before serving so they don't break up.
Easy Paella Skillet
1 15 oz. can diced tomatoes with onions and garlic
1 15 oz. can reduced sodium chicken stock
1 1 lb. package smoked turkey sausage, sliced
1/4 lb. peeled and deveined raw shrimp
1 10 oz. package Vigo Fully Seasoned Saffron Rice (or any fully seasoned brand)
1 9 oz. package frozen peas
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flake

In a medium pan, cook saffron rice according to instructions. Meanwhile, combine diced tomato and chicken stock along with paprika, garlic powder and pepper flake in a large pan. Simmer on medium for 15 minutes. When rice is fully cooked, add to tomato mixture along with the sausage and shrimp. Cook until shrimp are pink. Add peas and stir gently. Allow to cook 3-5 minutes more. Serve immediately. Enjoy!