Shortcut Paella

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4

Our quick and easy take on the traditional beloved Spanish dish is easy enough for a weeknight meal yet fancy enough for celebrate a special occasion. This saffron-infused paella is prepared with just two spices, Acme Fresh Market Saffron Rice Seasoning and Smoked Paprika, making it easy to acquire authentic flavor with limited ingredients and one skillet. Enjoy!

Ingredients

Directions

Step 1

Heat 2 teaspoons olive oil in a large skillet over medium heat.

Step 2

Add the shrimp to skillet. If you're using cooked shrimp, simply sauté them for 1-2 minutes just to warm them through. If starting with raw shrimp, sauté them until they turn opaque and are cooked through, which should take about 4 minutes. Set aside.

Step 3

Heat additional 1 teaspoon olive oil to skillet over medium heat.

Step 4

Add sea scallops and cook until opaque, about 4 minutes. Set aside.

Step 5

Add 2 teaspoons olive oil to skillet over medium heat.

Step 6

Add onion, garlic, red bell pepper, and carrot. Cook until vegetables begin to soften, about 3 minutes.

Step 7

Add saffron rice seasoning and smoked paprika and cook for 30 seconds.

Step 8

Add the rice and cook for 1 minute.

Step 9

Add chicken cooking stock, capers, and peas. Bring to boil and reduce heat to a simmer for 20 minutes, until liquid is reduced and rice is tender.

Step 10

Add artichoke hearts and tomato, cook for 2 minutes.

Step 11

Add scallops and shrimp, cook until heated through, about 1 minute.

Step 12

Serve with chopped parsley and lemon wedges.

Cook's Notes

Note on Using Shrimp: This recipe is versatile and can be made with either raw or pre-cooked shrimp. If you're using cooked shrimp, simply sauté them for 1-2 minutes just to warm them through, as they are already fully cooked. If starting with raw shrimp, sauté them until they turn opaque and are cooked through, which should take about 4 minutes. Adjust your cooking time accordingly to ensure the shrimp are tender and not overcooked.