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Cheat’s Paella

11

Preparation time: 10 minutes
Cooking time:  35 minutes
Total time: 45 minutes
Servings: 4

I discovered Paella, along with my family, a number of years ago whilst visiting Barcelona, in Spain.

Paella is a dish that you can find in most restaurants in Spain, but the quality is varied, to say the least!

I had the good fortune of meeting a lovely, elderly Spanish lady who invited me and my family to her home where she cooked an authentic Paella from a recipe handed down to her from many generations ago.

This lovely lady spent hours in the kitchen, and the Paella really was to die for! Even my husband (who's not the biggest lover of seafood) was won over.

Over the last few years, I've been trying to create a cheat's version. Let's face it, I just don't have 4 hours spare to spend in the kitchen. And I think I've cracked it!

Is it as good as the one we had in Spain? Possibly not. But it's a very close second!

I always use Mahatma Yellow Rice. The thing with creating a quick version of a recipe is that you're not giving the dish time for the flavors to really develop. Choosing ingredients that have a lot of flavor already packed in is a must. I've found, over the years, Mahatma really does do the trick!


Happy National Spanish Paella Day!

Your Ingredients:

3/4 pounds of chorizo sausage (cooked)

4 tablespoons pf olive oil

1 pound of

Mahatma Yellow Rice

8 ounces of roasted red peppers (in a jar)

9 ounces of artichoke hearts (in a jar)

2 cups of water

2 cups of chicken / fish broth

1 pound of peeled large shrimp

1 pound of clams

1 cup of peas

1 cup of fresh parsley

 

How to make your Cheat's Paella

Cut the chorizo into chunks, either with a knife and cutting board, or with kitchen shears.

Add some oil to a large skillet (make sure it has a lid), and then add the chorizo. Saute for 5 minutes on a medium to high heat until the sausage chunks are crispy.

In the meantime, drain the roasted peppers and thinly slice. Also, drain the artichoke hearts.

Pour rice into the skillet containing chorizo, and add the sliced peppers, artichoke hearts, water and broth. Bring to a boil.

Reduce the heat, cover skillet with the lid, and allow to simmer for 20 minutes. Most of the liquid should have absorbed by then.

Add the shrimp, clams and peas. Cover again and cook for a further 5 minutes, or until the shrimp are pink, and no longer clear / glassy, and the clams have opened.

Roughly chop the parsley and sprinkle over.

Buen provecho!

Mom’s Secret Tip:

I always keep flavored rice in the cupboard as it's a quick and easy way to turn any meal into a flavorful and colorful one!

 

 

Comments

Shafras#1

Hi,
Paella is the one of my best. You right Paella is a dish that can find in most restaurants in Spain. This post explain how to make paella with step by step. Thank you for this wonderful post.

AK#2

I tried this receipt out last night and it was a hit. My family loved the dish. Your Paella is easy to make and has so much flavor. Thank you!

Mimi Eve#3

I have a Paella recipe, but this one seems delicious! I will definitely try this, I really like artichoke heart and roasted red peppers.

Thank you!

Margie#4

Sounds lovely but I would have to substitute the peas for something else my hubby hates peas. What would you recommend for the substitution? Can’t wait to try this recipe.

Jennifer#5

Restaurant quality at home! I will definitely be trying this soon. I am a sucker for seafood and struggle to find recipes that are easy and don’t need twenty five different ingredients! Don’t like peas though so I might substitute the peas or just cut them out!

Rashida Beal#6

I have never tried paella before, but this recipe makes it look so delicious. May have to give in a try in the near future!

Bethany S#7

Oh my word. I love seafood. I love Spanish food. This is just heaven-sent! I’m going to save this recipe for my husband as he’s the cook in our family (I’d likely catch the house on fire…lol). I’m really hoping I can convince him to make this for us, but he loves seafood and Spanish food as much as I do so I doubt that will be too difficult.

Dave John#8

The Paella recipe seems good.But could you please give some detail how did you turn a 4 hr recipe to a 10 minute one.The taste is not the same but could you tell that what’s the marginal difference?

Rosalee#9

OMG, chorizo is the best! I haven’t had paella since I got back from visiting my best friend in Spain. If you have any suggestions on what to sub the red peppers out for though that’d be awesome, I always thought they were kinda slimy? But then, I never loved seafood until I tried paella, so you never know!

Allen Phillips#10

Is there a specific type of oil you would use? And is there any different type of rice you can add to it in replace with the other one? I want to make this tonight and have everything I need for it except oil. Any suggestions?

tahira#11

For months I was searching for a perfect paella recipe,that’s really helpful, thank you very much for the great recipe.one question can I use any other rice instead of mahata yellow rice?

Please note: comments must be approved before they are published.

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