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Quick and Yummy Paella

Updated on August 17, 2012

Quick and Yummy Paella

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A Great Valencian Dish (Valencia, Spain)

This dish is viewed by many as a Spanish national dish. In actuality it is considered by Spaniards to be a regional Valencian rice dish that hales from Valencia, Spain. This rice dish was originally considered a meal for field workers and was cooked out in the fields over an open fire. It included snails, rabbit, and other wild game because it was inexpensive to cook. More modern versions of this dish came about in the mid 19th century around Lake Albufera, a lagoon in Valencia. Valencian paella usually included rice, green vegetables, meat (chicken, duck, rabbit, and land snails), beans, and seasoning. Seafood versions of paella tend to omit the green vegetables and beans and replaces meat and snails with various types of seafood. This recipe is a happy medium -- a blend of the two types. It has meat and shrimp as well as rice, tomatoes, and peas.

Cook Time

Prep time: 30 min
Cook time: 45 min
Ready in: 1 hour 15 min
Yields: Several Servings

Ingredients

  • 1 medium onion, thinly sliced
  • 1 tsp vegetable oil
  • 1 tsp ground tumeric
  • 1/4 tsp crushed red pepper
  • 1 14 oz can chicken broth, roasted garlic seasoned
  • 1 14 oz can tomatoes, diced
  • 2 cups petite peas, frozen
  • 1/2 lb medium raw shrimp, peeled and deveined
  • 1/2 lb kielbasa sausage
  • 2 cups instant long-grain white rice

Directions

  1. In a large skillet, heat the oil over medium heat and saute the onion slices for 1 minute until the onion softens.
  2. Stir in the tumeric, salt, and crushed red pepper. Then add broth, tomatoes, and frozen peas. Increase heat to high and bring this to a rapid boil.
  3. When boiling, add the shrimp, kielbasa, and rice. Mix all ingredients in well. Cover and return to a rapid boil.
  4. Once boiling a second time, remove the pot from the heat. Leave it covered and let it stand for about 5 minutes.

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