Easy Paella

Name: Easy Paella
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 397 grams can artichoke hearts, drained, coarsely chopped; 473 milliliters uncooked basmati rice; 822 grams cans each) diced tomatoes with garlic and onion, undrained; 907 grams carton Progresso® chicken broth (4 cups); 6 cloves garlic, finely chopped; 591 milliliters medium onions, chopped; 1 teaspoon paprika; 1 pinch Generous saffron threads; 340 grams sea scallops, each cut in half; 340 grams uncooked large shrimp, peeled, deveined; 340 grams smoked turkey sausage, cut into 1/4-inch slices, slices cut in half; 2 Tbsps olive or vegetable oil

Easy Paellan is a gluten free and dairy free main course. One portion of this dish contains approximately 22g of protein, 13g of fat, and a total of 409 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. If you have vegetable oil, sea scallops, turkey sausage, and a few other ingredients on hand, you can make it. To use up the basmati rice you could follow this main course with the Basmati Rice Pudding with Toasted Coconut as a dessert.

Instructions

Heat oven to 375°F. Spray two 11x7-inch glass baking dishes with cooking spray. In medium bowl, toss shrimp and scallops with 1 tablespoon of the oil and generous pinch of the saffron threads; cover and refrigerate.

Ingredients you will need

Saffron

Cooking Spray

Scallops

Shrimp

Cooking Oil

Equipment you will use

Bowl

Oven

In 4-quart Dutch oven, heat remaining 1 tablespoon oil over medium heat. Cook garlic and onions in oil about 5 minutes, stirring frequently, until onions are crisp-tender. Stir in tomatoes, artichokes and sausage. Cook 2 minutes, stirring frequently. Stir in rice.

Ingredients you will need

Artichoke

Tomato

Sausage

Garlic

Onion

Rice

Cooking Oil

Equipment you will use

Dutch Oven

Spread half of rice mixture evenly in each baking dish.

Ingredients you will need

Spread

Rice

Equipment you will use

Baking Pan

In 2-quart saucepan, heat broth, paprika and 1 teaspoon saffron threads to boiling.

Ingredients you will need

Saffron

Paprika

Broth

Equipment you will use

Sauce Pan

Pour 2 cups broth mixture evenly over rice mixture in each baking dish.

Ingredients you will need

Broth

Rice

Equipment you will use

Baking Pan

Cover with foil.

Equipment you will use

Aluminum Foil

Bake 35 minutes.

Equipment you will use

Oven

Place shrimp and scallops on rice mixture in each dish. Cover and bake 15 to 20 minutes or until shrimp are pink and scallops are white and opaque.

Ingredients you will need

Scallops

Shrimp

Rice

Equipment you will use

Oven

Sprinkle with parsley.

Ingredients you will need

Parsley

Equipment

Ingredients

Servings:

397grams

can artichoke hearts, drained, coarsely chopped 473milliliters

uncooked basmati rice 822grams

cans each) diced tomatoes with garlic and onion, undrained 907grams

carton Progresso® chicken broth (4 cups)6cloves

garlic, finely chopped 591milliliters

medium onions, chopped 1teaspoon

paprika 1pinch

Generous saffron threads 340grams

sea scallops, each cut in half 340grams

uncooked large shrimp, peeled, deveined 340grams

smoked turkey sausage, cut into 1/4-inch slices, slices cut in half 2Tbsps

olive or vegetable oil

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are my top picks for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try CVNE Seleccion de Fincas Tempranillo. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 17 dollars per bottle.