Quick Paella

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield: 4 servings (serving size: 2 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 29 Minutes

Nutritional Information

Amount per serving
  • Calories: 542
  • Fat: 21g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 9g
  • Polyunsaturated fat: 4.2g
  • Protein: 33.8g
  • Carbohydrate: 55.6g
  • Fiber: 8.1g
  • Cholesterol: 27mg
  • Iron: 4.9mg
  • Sodium: 562mg
  • Calcium: 42mg

Ingredients

  • 1 tablespoon olive oil
  • 6 ounces Spanish chorizo, thinly sliced
  • 2 (3.5-ounce) packages boil-in-bag brown rice (such as Uncle Ben's)
  • 3/8 teaspoon salt
  • 1/2 teaspoon hot smoked paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups water
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 1/2 cups frozen shelled edamame
  • 2 dozen mussels, scrubbed and debearded

Preparation

  1. 1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add chorizo to pan; sauté 1 minute or until lightly browned, stirring occasionally. Remove rice from bags. Add rice to pan; sauté 1 minute, stirring frequently. Stir in salt, paprika, and pepper; sauté 30 seconds. Add 1 1/2 cups water and tomatoes; bring to a boil. Cover, reduce heat to medium, and simmer 10 minutes or until rice is tender and liquid is almost absorbed.
  2. 2. Stir in edamame. Nestle mussels into rice mixture. Cover and cook 4 minutes or until mussels open and liquid is absorbed. Remove from heat. Discard any unopened mussels.
  3. Wine note: Think pink for paella. Crisp, dry Beckmen 2009 Purisima Mountain Vineyard Grenache Rosé (Santa Ynez Valley, $18) has vibrant red fruit and spice to cover the smoked paprika and chorizo. Great acidity keeps going with the tomatoes, and rich texture wraps around the mussels. --Sara Schneider
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