Colleens Weeknight Paella Recipes

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WEEKNIGHT PAELLA



Weeknight Paella image

This is a super quick paella dish that can be made in about 1/2 an hour. The flavors aren't as complex as the original but this is close. It uses an already cooked rotisserie chicken.

Provided by mommyoffour

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 (6 ounce) package chicken and garlic rice vermicelli mix (rice a roni)
1 cup frozen onion and three pepper blend
1 (14 ounce) can chicken broth
3/4 cup water
1 dried bay leaf
1/2 lb fully cooked chorizo sausage, cut into bite sized pieces
1/2 cup frozen baby peas
1 rotisserie-cooked chicken, cut into six serving pieces
1 cup cooked deveined peeled medium shrimp, thawed and tails removed

Steps:

  • In 12 inch skillet, heat oil over medium high heat.
  • Add rice mix and stir fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.
  • Stir in broth, water, bay leaf and seasoning packet from rice mix.
  • Heat to boiling; reduce heat to low.
  • Cover; simmer 5 minutes.
  • Stir in sausage and peas.
  • Add chicken pieces.
  • Heat to boiling over medium-high heat; reduce heat to low.
  • Cover; simmer 10 minutes.
  • Stir in shrimp.
  • Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated.
  • Remove bay leaf before serving.

Nutrition Facts : Calories 523.1, Fat 34.4, SaturatedFat 10.3, Cholesterol 121, Sodium 776.3, Carbohydrate 15.2, Fiber 5, Sugar 0.9, Protein 39.7

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