This is a definite keeper! Not all of the recipes out of this cook-book were home runs but this one sure was!
Quick Fix Paella
From: Make Ahead Meals Made Healthy
Serves 8
4C reduced sodium chicken broth
pinch saffron threads
3T olive oil, divided
8oz hot italian turkey sausage, halved lengthwise, sliced crosswise
8 boneless, skinless, chicken thighs
1 onion, chopped
1 large red bell pepper, seeded, quartered and sliced
1 large yellow bell pepper, seeded, quartered and sliced
4 cloves garlic, minced
1T smoked sweet paprika
2C paella or arborio rice
1 can (14.5 oz) fire roasted tomatoes
2C fresh peas
1/4C fresh chopped parsley
8 oz frozen medium sized shrimp
S&P
Place chicken broth in a saucepan over medium heat. Rub saffron with your fingers, crushing it, as you sprinkle it into the broth. Stir and bring to a low simmer, reducing heat to low to keep it warm.
Heat 2T olive oil in a paella pan or large wide skillet over medium heat. Add turkey sausage and cook, stirring often, for 2-3 minutes.. Add chicken and cook, stirring occasionally, for 3-4 minutes or until chicken is lightly browned. Season with salt and pepper, stir a few more times, and then removed with a slotted spoon and set aside.
Add remaining olive oil to the pan and cook onions and bell peppers, stirring occasionally, until softened. Add garlic and spring with paprika. Cook, stirring constantly, for 1 minute. Add rice, stirring to coat with oil and to lightly toast.
Add chicken broth, stirring to combine, and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
Raise heat to medium and return chicken and sausage to the pay, stirring to combine. Add tomatoes and bring to a simmer. Add more brother or water if necessary and simmer for 5 minutes.
Stir in peas and parsley and simmer for 5 minutes or until rice is tender and most of the liquid has been absorbed and there is a light (not burned) crust on the bottoms of the mixture. Remove from heat and let cool completely. Since shrim overcooks so quickly, it's best to add to the paella a few minutes before serving.
My Notes
Holy frijoles this was really good, there are only 2 things I changed (frozen peas and no shrimp) and almost nothing I would change about it. It would be nice if the rice was a tad less sticky but that is really splitting hairs.
Quick Fix Paella
From: Make Ahead Meals Made Healthy
Serves 8
4C reduced sodium chicken broth
pinch saffron threads
3T olive oil, divided
8oz hot italian turkey sausage, halved lengthwise, sliced crosswise
8 boneless, skinless, chicken thighs
1 onion, chopped
1 large red bell pepper, seeded, quartered and sliced
1 large yellow bell pepper, seeded, quartered and sliced
4 cloves garlic, minced
1T smoked sweet paprika
2C paella or arborio rice
1 can (14.5 oz) fire roasted tomatoes
2C fresh peas
1/4C fresh chopped parsley
8 oz frozen medium sized shrimp
S&P
Place chicken broth in a saucepan over medium heat. Rub saffron with your fingers, crushing it, as you sprinkle it into the broth. Stir and bring to a low simmer, reducing heat to low to keep it warm.
Heat 2T olive oil in a paella pan or large wide skillet over medium heat. Add turkey sausage and cook, stirring often, for 2-3 minutes.. Add chicken and cook, stirring occasionally, for 3-4 minutes or until chicken is lightly browned. Season with salt and pepper, stir a few more times, and then removed with a slotted spoon and set aside.
Add remaining olive oil to the pan and cook onions and bell peppers, stirring occasionally, until softened. Add garlic and spring with paprika. Cook, stirring constantly, for 1 minute. Add rice, stirring to coat with oil and to lightly toast.
Add chicken broth, stirring to combine, and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
Raise heat to medium and return chicken and sausage to the pay, stirring to combine. Add tomatoes and bring to a simmer. Add more brother or water if necessary and simmer for 5 minutes.
Stir in peas and parsley and simmer for 5 minutes or until rice is tender and most of the liquid has been absorbed and there is a light (not burned) crust on the bottoms of the mixture. Remove from heat and let cool completely. Since shrim overcooks so quickly, it's best to add to the paella a few minutes before serving.
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| Jeff ate the doo out of this |
My Notes
Holy frijoles this was really good, there are only 2 things I changed (frozen peas and no shrimp) and almost nothing I would change about it. It would be nice if the rice was a tad less sticky but that is really splitting hairs.
