Paella isn’t meant to be eaten alone. It’s meant to be shared, usually served family style.
But darn it. Some week nights, after a long day’s work, you just want to dig your fork into a hearty paella.
This speedy recipe was adapted from Fitness Magazine. The scallops were omitted, but in hindsight, I think they would have been a nice addition.
Then again, this single-serving recipe yields so much, omitting the scallops wasn’t truly a loss. The picture does not do the portion size justice.
Don’t you just love healthy recipes that yield big portion sizes that are packed with healthful foods, but aren’t calorically damning? I sure do 🙂
1 t olive oil
a few T chopped onion, pepper, or tomato
1 t crushed garlic
1 t tomato paste
pinch of saffron
1 T dry white wine
2 oz. mushrooms
2 oz. artichoke hearts
2 oz. shrimp (peeled, deveined, tails removed)
1/2 turkey or chicken sausage link, sliced into rounds (I made my own from ground turkey and spices)
1/2 cup brown rice
3.5 T reduced-sodium chicken broth
1 t paprika
1 t chopped parsley
-Heat oil in skillet over medium heat; then reduce to medium low and add onion and garlic. Stir occasionally until seared and golden brown.
-Mix in tomato paste and saffron; cook for about 2 minutes.
-Add wine, mushrooms, artichoke, shrimp, and sausage. Stir.
-Then mix in rice and broth. Cover and let simmer until liquid is mostly dissolved (about 10 minutes).
-Transfer to serving dish. Sprinkle with paprika and parsley, and serve warm.