“Considering I am not of Spanish ethnicity, my husband and I have never been to Spain (yet), we live in Colorado (where fresh seafood is not exactly just around the block), and real paella takes a 15-inch pan to make (or something like that), this has got to be the most UN-authentic recipe there is. We don't really care, though. The ingredients are easy to come by, it's quick to make, and the first time I made it, my husband said: "You should make this again!" - repeatedly. The original recipe is from the September 2010 issue of Cooking Light, but this is our version - Colorado-ized.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 12 cup onion, chopped (1/2 medium onion)
  • 6 ounces chicken sausage, cooked and thinly sliced (Aidell's makes habenero and green chile, which is good)
  • 2 (3 1/2 ounce) packages brown rice (boil-in-bag, such as Uncle Ben's) or 7 ounces white rice (just increase cooking time to regular rice cooking time)
  • salt
  • 12 teaspoon smoked paprika
  • 14 teaspoon black pepper
  • 1 (15 ounce) can chicken broth (1 1/2 cups)
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 2 teaspoons garlic, minced
  • 1 12 cups edamame, frozen. shelled
  • 14 teaspoon saffron thread (a pinch)
  • 12 lb frozen shrimp, thawed (I use shelled, deveined, and tail-off, can be cooked or raw)

Directions

  1. Heat a large saute pan over medium-high heat. Add oil to pan; swirl to coat. Add sausage and onions to pan; saute until onions begin to turn translucent, stirring occasionally.
  2. Add rice to pan.
  3. Stirring continuously, stir in salt, paprika, and pepper; sauté 30 seconds.
  4. Add chicken broth, tomatoes, and garlic; bring to a boil. Cover, reduce heat to medium, and simmer 10 minutes or until rice is tender and liquid is almost absorbed. (If you're not using instant rice, increase this cooking time to regular rice-cooking time, about 20 minutes.).
  5. Stir in edamame and saffron. Stir shrimp into rice mixture. Cover and cook 4 minutes or until shrimp are warmed (if already cooked) or until cooked (if starting from raw) and liquid is absorbed.
  6. Remove from heat and serve.

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