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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Quick Paella

Cooking Light SEPTEMBER 2010

  • Yield: 4 servings (serving size: 2 cups)
  • Total:29 Minutes

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. 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. 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.

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

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
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Quick Paella recipe

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