Quick Paella

Quick Paella Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

Recipe from

Recipe Time

Total: 29 Minutes

Nutritional Information

Calories 542
Fat 21 g
Satfat 5.1 g
Monofat 9 g
Polyfat 4.2 g
Protein 33.8 g
Carbohydrate 55.6 g
Fiber 8.1 g
Cholesterol 27 mg
Iron 4.9 mg
Sodium 562 mg
Calcium 42 mg

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

Note:

Julianna Grimes,

September 2010
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