Fast-fix paella

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PREP TIME

10 min

Makes

2 to 3 servings

* PLUS Cooking time: 9 minutes, Standing Time: 5 minutes

Ingredients

  • 250 g cooked medium shrimp , peeled
  • 2 cups frozen peas
  • olive oil
  • 2 hot Italian sausages
  • 2 tomatoes
  • 1 large onion
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 284-mL can undiluted chicken broth
  • 2 cups couscous

Instructions

  • If using frozen shrimp, do not thaw. Place in a sieve and rinse under cold running water until ice crystals melt. Then drain well and pat dry with paper towels. Remove peas from freezer and measure out.
  • Lightly oil a large saucepan and set over medium heat. Cut sausages in half. Squeeze meat from casings into oil. Discard casings. Using a fork, stir frequently to keep meat crumbly. Cook until meat is no longer pink, 3 to 4 minutes. Meanwhile, coarsely chop tomatoes and onion.
  • Once sausages are cooked, add onion. Stir frequently until onion starts to soften, 3 minutes. Add tomatoes along with any juice and seeds. Sprinkle with paprika and garlic powder. Stir occasionally, uncovered, until tomatoes start to break down, 3 minutes. Pour in broth and water. Bring to a boil. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom.
  • Stir in shrimp, peas and couscous. Cover and remove from heat. Let stand until liquid is absorbed, about 5 minutes. Fluff paella with a fork, then spoon onto dinner plates. Serve with a robust red wine.

Nutrition (per serving)

  • Calories
  • 495,
  • Protein
  • 31 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 19 g,
  • Fibre
  • 4 g,
  • Sodium
  • 1460 mg.

Paella is a traditional Spanish rice dish that pairs flavourful seafood, such as shrimp and clams, with a variety of meats including chicken, pork and sausage. We’ve streamlined it by slashing the often lengthy ingredient list and switching the usual long-simmered saffron rice with quick-cooking couscous.

Time Saver

Couscous is a precooked granular pasta that needs a hot liquid and just five minutes of standing time to soften.