Weeknight Paella
I called this a weeknight Paella, I was thinking more of a Mock Paella but that didn't sound as appealing. This comes together quick with minimal time and effort. You can totally adjust to what you have on hand and what you like.
Equipment
- 1 Large Saute pan with a cover
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 1 clove garlic minced
- 1 small green pepper
- 1 10 ounce yellow rice packet
- 1 15 ounce can petite diced tomatoes with their juice
- 4-6 ounce Spanish chorizo - sliced into 1/4 inch pieces substitute andouille sausage
- 1 pound large peeled and deveined shrimp
- 2+ cups chicken stock
- Kosher salt and black pepper
Instructions
- In your sauté pan add the olive oil over medium heat, add your diced onion and diced pepper. Sauté for 2-3 minutes to let them softened. Add the garlic for another minute or so. Add the tomatoes and cook for another minute or two. Add the rice packet and stir to combine.
- Add the chicken stock or water according to the package instructions. Add the sausage on top of the rice. Cover, reduce heat to low and cook according to the rice package instructions.
- about 5 minutes before it finishes cooking place the shrimp on top. Cover and cook until the shrimp are opaque, about 5 minutes. Serves about 4 people.