Weeknight Paella Recipe

Weeknight Paella is the result of the need for quick, satisfying meals during the week.

So often my weeknights are filled with long commutes and traffic home from work and running necessary errands. It’s a miracle that I’m able to put dinner on the table some nights but I always seem to manage. I envy people who are satisfied with just pouring a bowl of cereal and considering that a meal. My problem is that the very thought of something so mundane for dinner is depressing. My whole afternoon consists of the anticipation of dinner. It’s the next best thing after lunch has come and gone (spoken like a true food lover!). For example, knowing I might have a rendition of the Spanish classic, paella, for dinner which is a dish bright with flavor from the vegetables and peppery spices is exciting. It’s certainly more of a happy ending to the day then a simple bowl of cheerios (at least in my mind!).

So today I’m bringing you that 30 minute meal that will transform your weeknight from boring to gratifying. Paella is a traditional Spanish rice dish that is often paired with seafood or meats. Behind the Plates is slimming it down a bit with brown rice and extra vegetables but, with no shortness of flavor!

Grab the recipe below for a meal that’s sure to become a regular to brighten up those busy nights.

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…all for the love of the dish

Missy

Weeknight Paella

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients

  • 3 cups cooked brown rice
  • 1 lb shrimp
  • 4 oz diced chorizo
  • 1 can diced tomatoes
  • 1 red bell pepper, diced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp olive oil
  • ½ cup low sodium/fat free chicken broth
  • ½ cup frozen peas
  • 1 tbsp paprika
  • Pinch of saffron threads (optional)
  • ¼ tsp salt
  • ½ tsp pepper

Instructions

  1. In a deep fry pan add oil and heat over medium. Add garlic and cook until fragrant (about 30 seconds). Add diced onion and bell pepper. Cook for about 5 minutes and then add the shrimp and chorizo. Let the shrimp cook until opaque, about 4 minutes. Add peas, chicken broth, can of diced tomatoes, paprika, saffron (optional), salt and pepper. Stir and then let simmer for 15 minutes (stirring every few minutes). Mix in the rice and serve
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