Quick Paella Recipe
- 3/4 pound cooked chorizo or linguiça sausage, cut into chunks
- 4 tablespoons olive oil
- 1 1-pound bag saffron rice (such as Vigo)
- 1 9-ounce package frozen artichoke hearts, thawed and drained
- 1 8-ounce jar roasted red peppers, drained and sliced
- 2 cups chicken or fish broth, or wine
- 1 pound large shrimp, peeled
- 1 cup frozen peas, defrosted
- 1 In a large skillet with a lid, brown the sau-sage in the oil until crispy, about 5 minutes.
- 2 Add the rice, artichoke hearts, peppers, broth or wine, and 2 cups of water. Bring to a boil.
- 3 Reduce heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.
- 4 Stir in the shrimp and peas. Cover and continue cooking until the shrimp are opaque, 5 to 7 minutes.
