Paella is a simple, one-pot crowd-pleaser that looks and tastes exotic. Toss up an arugula salad with a lemony vinaigrette and dinner is done! Make a vegetarian version by substituting extra firm tofu for the sausage and seafood.
- cast iron skillet
- 1 tbsp olive oil
- 2 links smoked chorizo chicken sausage, thinly sliced Aidells brand recommended
- 1/3 cup chopped onion
- 3 cloves garlic
- 1 1/2 cups arborio rice
- 1 cup canned diced tomatoes
- 3 cups low sodium chicken stock
- 1 tsp kosher salt
- 1 1/2 tsp saffron threads
- 12 oz large shrimp peeled and deveined
- 8 oz fresh mussels scrubbed and rinsed
- 1/2 cup chopped fresh parsley
- Lemon wedges for serving
- In a cast iron skillet, heat the oil over medium-high heat. Add sausage and cook for 4 to 5 minutes until brown, rendering some of the fat. Remove using a slotted spoon and transfer to a bowl.
- Add onion and garlic to the hot skillet and sauté until fragrant, about 2 minutes. Add rice and to the skillet and toss to coat with sautéed onions. Add diced tomatoes, stock, cooked sausage, salt, saffron and stir gently. Bring to a simmer, reduce heat to low, cover and cook for 20 minutes.
- Remove the lid, nestle shrimp and mussels into the rice. Put the lid back on and continue to cook for 4 more minutes or until shrimp or opaque and mussels have opened. Sprinkle with parsley and serve with lemon wedges.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Excerpted from Healthy One Pan Dinners reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2020 by Dana Angelo White