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Quick And Easy Paella's picture
  Olive oil 3 Teaspoon
  Medium shrimp 1⁄2 Pound, peeled, deveined
  Sea scallops 1⁄2 Pound
  Boneless skinless chicken breast 1⁄2 Pound, cut into 1/2 inch pieces
  Onion 1 Medium, chopped to make 1 cup
  Garlic 3 Clove (15 gm), minced to make 3 teaspoons (Or To Taste)
  Canned chopped tomatoes 1 1⁄2 Ounce (juice reserved)
  Saffron 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Hot sauce 2 Dash (Or To Taste)
  Medium white grain rice 1 Cup (16 tbs) (Preferably Arborio)
  Canned chicken broth/Canned low-sodium chicken broth 2 Cup (32 tbs)
  Sliced pimientos 4 Ounce, drained, rinsed (Jar)
  Frozen peas 1 Cup (16 tbs), Defrosted
  Salt To Taste
  Pepper To Taste

1) In a large nonstick skillet, heat 1 teaspoon oil over moderately high heat.
2) Put shrimp and sauté for 3 to 4 minutes till pink.
3) Pour the shrimp with a slotted spoon to a bowl.
4) In the skillet add another teaspoon of oil.
5) Add scallops in the oil and fry for 3 to 4 minutes till lightly browned.
6) Place the scallops with slotted spoon to the bowl.
7) Add remaining oil to the pan, sauté the chicken for 4 minutes.
8) With a slotted spoon transfer it to the bowl.
9) Add onion and garlic to the pan.
10) Cook the mixture for 6 minutes over low heat till onion changes colour.
11) Add tomatoes, saffron, paprika, and hot sauce, and simmer the mixture for 3 minutes.
12) Stir in rice and coat well in the mixture.
13) Add broth and bring to boil.
14) Cover tightly with a lid and simmer over low heat for 20 minutes.
15) Stir in shrimp, scallops, chicken, pimientos, and peas.
16) Cook the paella covered, stirring occasionally for 5 to 10 minutes till rice is tender.

17) Season with salt and pepper.

Recipe Summary

Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes

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