Paella is a simple, one-pot crowd-pleaser that looks and tastes exotic. Toss up an arugula salad with a lemony vinaigrette and dinner is done! Make a vegetarian version by substituting extra firm tofu for the sausage and seafood.
- 1 tbsp olive oil
- 2 links (about 6 oz) smoked chorizo chicken sausage (such as Aidells), thinly sliced
- 1/3 cup chopped onion
- 3 cloves garlic, mined
- 1 ½ cups Arborio rice
- 1 cup canned diced tomatoes
- 3 cups low sodium chicken stock
- 1 tsp kosher salt
- 1 ½ tsp saffron threads
- 12 oz large shrimp, peeled and deveined
- 8 oz fresh mussels (scrubbed and rinsed)
- ½ cup chopped fresh parsley
- Lemon wedges, to serve
- In a cast iron skillet, heat the oil over medium-high heat. Add sausage and cook for 4 to 5 minutes until brown, rendering some of the fat. Remove using a slotted spoon and transfer to a bowl.
- Add onion and garlic to the hot skillet and sauté until fragrant, about 2 minutes. Add rice and to the skillet and toss to coat with sautéed onions. Add diced tomatoes, stock, cooked sausage, salt, saffron and stir gently. Bring to a simmer, reduce heat to low, cover and cook for 20 minutes.
- Remove the lid, nestle shrimp and mussels into the rice. Put the lid back on and continue to cook for 4 more minutes or until shrimp or opaque and mussels have opened. Sprinkle with parsley and serve with lemon wedges.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition per serving
Calories: 410; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 122mg ; Sodium: 664mg, Total Carbohydrate: 52g; Dietary Fiber: 1g; Sugars: 4g; Protein: 30g
For more recipes and info from Dana White, click here
Excerpted from Healthy One Pan Dinners reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2020 by Dana Angelo White