Weeknight Paella
- Easy recipes
Ingredients
- 1 (8-oz/237-mL) bottle clam juice
- 1/4 tsp (1 mL) saffron
- 1 tsp (5 mL) vegetable oil
- 1 chorizo or spicy Italian sausage, sliced
- 1 red pepper, quartered and sliced
- 1/4 cup (50 mL) white wine (optional)
- 2 tbsp (30 mL) tomato or pasta sauce
- 2 cloves garlic, minced
- 3 cups (750 mL) cooked long-grain rice
- 1/2 lb (250 g) peeled shrimp, tails removed
- 1/2 cup (125 mL) frozen peas
- 2 green onions, thinly sliced
- salt and pepper
- Lemon wedges
Preparation
Pour clam juice into a measuring cup or heatproof bowl and heat in the microwave until steaming. Stir in saffron and reserve.
Heat vegetable oil in a deep, heavy skillet set over medium-high heat. Stir in sausage; cook, stirring often, until browned. Add peppers. Cook, stirring often, for 3 to 5 minutes or until softened. Stir in wine (if using), tomato sauce, garlic and clam juice mixture. Bring to a boil.
Stir in rice, shrimp, peas and green onions. Cook, tossing, until shrimp are bright pink and rice is heated through, about 2 minutes. Taste and adjust seasoning if necessary. Serve with a lemon wedge.
Makes 4 servings.
Tip: Chorizo sausage is available in specialty grocers, Spanish and Portuguese supermarkets
Fast & Easy: 30 minutes or less (prep and cooking time)
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