Shortcut Seafood Paella
6
Points®
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 skinless boneless chicken thigh
1 pound(s), cut into 1/4-inch-thick strips
Olive oil
2 Tbsp
Jarred minced garlic
1 Tbsp
Uncooked turkey sausage
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
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), edible portion, scrubbed and debearded
Bell pepper
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
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