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Short Cut Paella

A simplified version of the classic Spanish dish, it gets its rich color from turmeric, instead of saffron. Choose smoked sausage for a mild smoky flavor or chorizo to build more spice heat.

Ingredients
Serves:
Directions
10 mins Prep time 30 mins Cook time
10 mins Prep time
30 mins Cook time
  • Heat oil in large skillet on medium heat. Add onion and sausage; cook and stir 3 minutes or until the onion is softened. Add rice, Italian seasoning and turmeric; cook and stir 2 minutes.

  • Stir in broth. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in tomatoes. Place shrimp in single layer on top of the rice; top with peas. Cover.

  • Cook on medium-low heat 8 to 10 minutes or until rice is tender and shrimp turn pink. Season to taste with freshly ground black pepper, if desired.

Cooking tip

Substitution Tip: Use 1/4 teaspoon McCormick Gourmet™ Spanish Saffron, crumbled, in place of the turmeric.

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Nutrition information

(Amount per serving)

  • Calories: 380Cholesterol: 139mg
  • Sodium: 1010mgProtein: 26g
  • Total Fat: 13gFiber: 3g
  • Carbohydrate: 38g

Ratings & Reviews: 4

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Comments

  • Derrell on 06/29/2014

    I also add cut chicken to mine . I cook the chicken first so it's not raw going into the other ingredients . The family loves the way I cook it .

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  • Cheryl on 06/19/2014

    This was so easy & delicious! I used curry instead of turmeric.....worked out fine.

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  • VICTORIA on 06/13/2014

    I PREPARE THIS PAELLA USING SPANISH CHORIZO AND MY FAVORITE IS SAFFRON, BUT TURMERIC IS ALSO GOOD. I HAVE DONE IS FOR A LONG TIME NOW AND IT IS GOOD TO SEE IT HERE, TOO! WHAT A COINCIDENCE!

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  • Danielle on 06/26/2013

    Yummy recipe! Many delicious flavors that your taste buds will love.

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