Skillet Paella
- SERVES
- 6
- COOK TIME
- 35 Min
Our shortcut Skillet Paella, with the lively untraditional twist of curry powder, takes this international favorite to new flavor heights. What a super meal in one, especially when you want to keep the kitchen cool.
What You'll Need
- 1 tablespoon vegetable oil
- 1 (16-ounce) package smoked sausage, cut into 1/2-inch slices
- 2 1/2 cups chicken broth
- 1 cup converted rice, uncooked
- 1 tablespoon curry powder
- 1/4 teaspoon salt
- 1/2 pound medium shrimp, peeled and deveined
- 1 (9-ounce) package frozen green peas, thawed
- 1 (4-ounce) jar diced pimiento, undrained
What to Do
- In a large skillet, heat oil over medium-high heat; saute sausage 5 to 7 minutes, stirring occasionally. Remove sausage to a plate.
- Add broth to skillet and bring to a boil. Stir in rice, curry powder, and salt. Cover, reduce heat to low, and simmer 15 minutes. Stir in remaining ingredients and sausage, cover, and cook 5 to 7 minutes, or until shrimp are pink, stirring occasionally.
Note
-
To complete your Spanish fiesta, try our refreshing recipe for Pedro's Sangria. And remember, this fruity favorite is for an adults-only type of party!
- Want even more "Quick & Easy" dinner recipes? Check out our free eCookbook, Fuss-Free Meals: 35 Simple Skillet Recipes and One-Pot Recipes!
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 438
- Calories from Fat 224
- Total Fat 25g 38 %
- Saturated Fat 7.5g 38 %
- Trans Fat 0.2g 0 %
- Protein 19g 38 %
- Amount Per Serving % Daily Value *
- Cholesterol 94mg 31 %
- Sodium 1,340mg 56 %
- Total Carbohydrates 33g 11 %
- Dietary Fiber 3.2g 13 %
- Sugars 3.9g 0 %
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mgivens3 4845669
Aug 09, 2012
I have made this several times it is so good. Have added some chicken to it which was good.
MrSoul
Jun 04, 2011
Very good with ingredients similar to jambalaya, but different seasonings and taste. I used about 1/2 lb smoked sausage and 1/2 lb chicken breast cut into strips and browned. Didn't have pimiento so I used about 1/4 cup each of chopped red and green pepper. Also added about 1/4 chopped onion. Used soaked/rinsed Basmati rice. Be sure to use a LARGE skillet.
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