Photo of Shortcut Seafood Paella by WW

Shortcut Seafood Paella

Total Time
50 min
25 min
25 min
Short cut prep work by purchasing precut vegetables, precooked rice, and cleaned, cooked shrimp. Make sure to discard any mussels that do not open.


Smoked paprika

1 Tbsp

Kosher salt

1 tsp

Black pepper

½ tsp, freshly ground

Uncooked boneless skinless chicken thigh(s)

1 pound(s), cut into 1/4-inch-thick strips

Olive oil

2 Tbsp

Minced garlic

1 Tbsp

Uncooked turkey sausage(s)

¾ pound(s), in casing, cut into 3/4-inch-thick slices

Cooked basmati rice

3 cup(s)

Sun-dried tomatoes (without oil)

½ cup(s), roughly chopped

Uncooked onion(s)

1 medium, yellow variety, finely chopped

Ground turmeric

1 Tbsp

Reduced-sodium chicken broth

½ cup(s)


½ cup(s)

Uncooked mussels in shells

1 pound(s), scrubbed and debearded

Uncooked bell pepper(s)

1 item(s), medium, thinly sliced

Cooked frozen shrimp

½ pound(s), 36/40 per lb recommended


  1. In a medium bowl, combine paprika, salt, and pepper; add chicken and toss to coat.
  2. In a large Dutch oven, heat oil over medium heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add chicken and turkey sausage; cook, stirring, until starting to brown, 3 to 5 minutes.
  3. Stir in rice, tomatoes, onion, and turmeric; slowly pour in broth and stir to combine. Reduce heat to low; cover and simmer until chicken is cooked through, 15 to 20 minutes.
  4. Uncover and arrange mussels over top; cover and cook until mussels open, 3 to 5 minutes (discard any mussels that do not open).
  5. Remove from heat and stir in green pepper and shrimp; let stand until most of the liquid is absorbed, 5 to 10 minutes.
  6. Serving size: 1 ½ cups