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Main dish
Quick Paella
Carrie Barr
17 minutes
4-6 servings
BeginnerAdapted from gourmet.com
Total Steps
2
Ingredients
12
Tools Needed
1
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 cup frozen onions and bell peppers (6 oz)
- 1 pound kielbasa (not low-fat), quartered lengthwise and cut crosswise into ¼-inch-thick slices (1 cup)
- 2 cups instant long-grain white rice
- 1/4 cup dry white wine
- 1 1/4 cups reduced-sodium chicken broth (10 fl oz)
- 1/8 teaspoon crumbled saffron threads
- 20 medium frozen cleaned raw shrimp
- 1 1/4 pounds cockles or other very small (1-inch-wide) hard-shelled clams, scrubbed
- 1 cup frozen peas
- 1 cup small pimiento-stuffed green olives
Instructions
1
Step 1
about 10 minutes
Heat oil in a 12-inch heavy skillet over high heat until just smoking. Sauté garlic and frozen onions and peppers, stirring, until garlic and onions are golden, about 2 minutes. Add kielbasa and cook, stirring, until lightly browned, about 2 minutes. Add rice, wine, broth, saffron, and shrimp and cook, covered and undisturbed, over high heat until most of liquid is absorbed and shrimp are cooked through, about 6 minutes.
2
Step 2
7 to 9 minutes
Stir in cockles, peas, and olives and cook, covered, until cockles open wide, 2 to 4 minutes. Discard any cockles that remain unopened after 4 minutes. Remove from heat and let stand, covered, until all liquid is absorbed, about 5 minutes.
Tools & Equipment
skillet
Tags
Main dish