This is a tasty and quick version of classic Spanish paella. If you have a half day or more, prepare the real thing, otherwise, this does a good job of imitating the basic taste and is a quick substitute. For the true flavor, use Spanish paprika with its smoky flavor, or substitute equal parts Hungarian paprika with chipotle powder.
This recipe is from the (now defunct) magazine Organic Style (so sad that magazine is no longer, but that is another story).
- 1 pkg (5 - 8 oz) yellow-rice mix (with saffron)
- 1 cup frozen peas, thawed
- 4 tsp olive oil
- 3 oz smoked chorizo sausage links, diced (I use 3 - 4 full-sized mild Italian sausages, which is a bit more in weight, and is a substitute that is more easily found in the grocery store around here)
- 1 large onion, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 2 cloves garlic, minced
- 1-1/2 tsp Spanish paprika (preferably sweet) - I had trouble finding this locally, so I ordered it from LaTienda.com, but try specialty or gourmet shops and you should be able to find it.
- 1 pint cherry tomates, halved (or you can substitute a can of low/no salt diced tomatoes, but fresh is better)
- 16 medium shrimp - about 1/2 pound, peeled and deviened (you can buy it already prepped this way)
- Good quality salt and freshly ground pepper
- 2 TBS chopped flat-leaf parsely (optional)
Instructions:
Prepare yellow rice mix according to package directions, but omit butter and oil; use only 1-1/4 cups water (the rice shoudl be slightly al dentre when cooked). Remove the pan from heat and stir in the frozen peas; cover and set aside.
Meanwhile, heat 2 tsp oil in a wok or 12-inch nonstick skillet, over medium heat. Stir fry sausage until browned. Transfer to a plate. Add onion, bell pepper, garlic, and remaining oil to wok; stir-fry until onions are soft, about 3 minutes. Add paprika and stir-fry 1 minute.
Return sausage to skillet along with tomatoes and shrimp. Stir-fry until shrimp are just cooked through and pink, about 2 minutes. Add rice and peas to wok and cook, stirring, until ingredients are combined. Season to taste with salt and pepper. Top with parsley and serve.
