Photo of Shortcut Seafood Paella by WW

Shortcut Seafood Paella

7
Point(s)
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
8
Difficulty
Easy
Short cut prep work by purchasing precut vegetables, precooked rice, and cleaned, cooked shrimp. Make sure to discard any mussels that do not open.

Ingredients

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)

Water

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

Instructions

  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