Easy Paella

Featured in the Honolulu Star-Advertiser on September 13, 2017.



Easy Paella

  • 2 tablespoons olive oil, divided
  • 3/4 pounds medium shrimp, peeled and deveined
  • 1 (12-ounce) package chicken sausage, sliced into 1/2-inch rounds
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups uncooked long-grain rice
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground turmeric
  • 1 (14.5-ounce) can diced tomatoes
  • 2 (14.5-ounce) cans reduced-sodium chicken broth
  • Coarse salt and ground pepper to taste
  • 1 cup frozen green peas, thawed


  1. In a heavy 12-inch pan, heat 1 tablespoon oil over medium-high heat.
  2. Cook shrimp until just pink on both sides, 4-5 minutes.
  3. Transfer to a plate.
  4. Add remaining tablespoon oil and sausage to pan; cook over medium high heat until it begins to brown, about 2 minutes.
  5. Add onion and cook, stirring frequently, until translucent, 3-4 minutes.
  6. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1-2 minutes.
  7. Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon.
  8. Season with salt and pepper.
  9. Bring to a boil, then reduce heat to a simmer.
  10. Cover, and cook until rice is tender and has absorbed almost all liquid, 20-25 minutes.
  11. Stir in peas; cook 1 minute.
  12. Stir in cooked shrimp; serve immediately.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
360 calories, 11 g fat, 2.5 g saturated fat, 130 mg cholesterol, 850 mg sodium, 40 g carbohydrate, 3 g fiber, 4 g sugar, 24 g protein


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