Paella rapida

I haven't been cooking much lately, but I wanted to get into the spirit of the summer season and eating for celebration. First stop, paella. This was modified to make it lowfat by taking out the sausage. Of course I added some sausage back in.

2 C. chicken stock + 3 cubes
1 T. olive oil
1/2 lb. medium shrimp
1/2 lb. skinless, boneless chicken breast sliced into 1/2" pieces
1/2 lb. hot Italian sausage, sliced
salt and pepper
1 onion, chopped
2 cloves garlic, minced
1 28 oz. can of diced tomatoes
1/8 t. red pepper flakes
1 1/2 C. arborio rice
1 jar of artichoke hearts
1 C. frozen peas
1/3 C. bottled roasted red peppers, sliced thin

Warm the chicken stock in a saucepan, set aside.

In a skillet, cook the shrimp in 1 t. of oil for 3 minutes. Set aside in a bowl. Brown the chicken and sausage in the skillet, for about five minutes. Remove from the pan and set a side in a bowl.

In another 1 t. of oil, cook the onion and garlic until soft. Stir in tomatoes and red pepper flakes. Cook for a couple minutes. Stir in the rice.



Add the chicken stock. Stir, bring to a simmer and cook for 20 minutes.



Stir in artichokes, red peppers, and peas. Add the chicken, sausage, and shrimp. Cover and cook for 5 to 10 minutes. Season with salt and pepper.



Serve with an inexpense but old (1999) Spanish wine.

Verdict: A
Credits: Paella Rapida in Eating Well May/June 1993
Leftovers? Yes, delicious.

Notes: The original recipe had a a 14 oz can of tomatoes. I had a larger can, so I used 1 1/2 C. of rice (instead of 1 C.) and then added a couple of extra cubes of broth. (I froze a bunch of chicken stock in ice cube trays.) It worked out great.