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Easy Paella
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Prep Time:
35 minutes
Total Time:
1 hour 30 minutes
Satisfying Spanish-style paella with shrimp, scallops, sausage, and rice.
Ingredients:
  • 3/4 lb uncooked large shrimp, peeled, deveined
  • 3/4 lb sea scallops, each cut in half
  • 2 tablespoons olive or vegetable oil
  • Generous pinch plus 1 teaspoon saffron threads
  • 6 cloves garlic, finely chopped
  • 5 medium onions, chopped (2 1/2 cups)
  • 2 cans (14.5 oz each) diced tomatoes with garlic and onion, undrained
  • 1 can (14 oz) artichoke hearts, drained, coarsely chopped
  • 3/4 lb smoked turkey sausage, cut into 1/4-inch slices, slices cut in half
  • 2 cups uncooked basmati rice
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 teaspoon paprika
  • Chopped fresh parsley, if desired
Instructions:
  • Preheat the oven to 375°F. Grease two 11x7-inch glass baking dishes with cooking spray. In a medium bowl, mix shrimp and scallops with 1 tablespoon of oil and a generous pinch of saffron threads; cover and refrigerate.
  • In a 4-quart Dutch oven over medium heat, sauté the garlic and onions in the remaining 1 tablespoon of oil for about 5 minutes until the onions are crisp-tender. Add tomatoes, artichokes, and sausage, cook for an additional 2 minutes, then mix in the rice. Divide the rice mixture evenly between the baking dishes.
  • Heat the broth, paprika, and 1 teaspoon of saffron threads in a 2-quart saucepan until boiling. Evenly pour 2 cups of the broth mixture over the rice mixture in each baking dish.
  • 1. Wrap the dish with foil and bake for 35 minutes. 2. Arrange shrimp and scallops on the rice mixture in each dish. 3. Cover and bake for 15 to 20 minutes, or until the shrimp turn pink and the scallops become white and opaque. 4. Sprinkle with parsley before serving.

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