Paella in a Pinch

Paella in a Pinch

Using prepared ingredients such as sun-dried tomatoes in oil, peeled and de-veined shrimp and canned artichoke hearts saves time on traditional preparation. Also using parboiled as opposed to short grain rice will shorten cooking time. For even faster results, experiment with pre-seasoned or season infused rice.

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Ingredients
  • 1 tbsp (15 mL) olive oil
  • 4 oz (125 g) chorizo sausage, cut into 1/2 inch [1 cm] slices
  • 3-1/2 cups (875 mL) chicken stock, warmed
  • 1/4 tsp (1 mL) saffron threads
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup (125 mL) sun-dried tomatoes packed in oil, drained and chopped
  • 2 cups (500 mL) U.S. parboiled ** medium-grain rice
  • 1/4 tsp (1 mL) each: salt and freshly ground pepper
  • 1/2 cup (125 mL) each: artichoke hearts and large pitted olives, coarsely chopped
  • 8 oz (250 g) jumbo raw shrimp, peeled and de-veined
  • Garnish: minced green onion and lemon wedges
Directions
  1. In large, deep, wide skillet over high heat, heat oil, add sausages; cook until browned, about 2 minutes. Transfer sausage to plate.
  2. In large bowl add stock; stir in saffron and set aside. Add to pan over medium-high heat, onion and garlic, stirring until softened, about 3 minutes. Add stock and tomatoes, scraping any brown bits from pan. Stir in rice, salt and pepper. Reduce heat and simmer stirring occasionally, 15 minutes.
  3. Gently stir in artichokes, olives and sausages. Nestle shrimp into rice; continue cooking over very low heat until shrimp are opaque and rice is tender, about 8 minutes. Garnish with green onion and lemon wedges.

To cook shrimp on outdoor grill, brush with reserved oil from tomatoes; cook skewered shrimp over hot coals for 4 minutes. Turn and brush with additional tomato oil. Grill 4 to 5 minutes or until shrimp are pink.