Quick Paella

Name: Quick Paella
Ingredients: 3 tablespoons olive oil; 3 garlic cloves, chopped; 1 cup frozen peppers and onions (6 oz); 14 lb kielbasa, quartered lengthwise and cut crosswise into 1/4-inch-thick slices (not low-fat); 2 cups long-grain minute rice; 14 cup dry white wine; 1 14 cups reduced-sodium chicken broth (10 fl oz); 18 teaspoon crumbled saffron thread; 20 frozen cleaned medium raw shrimp; 1 14 lbs mussels (cleaned and scrubbed) or 1 14 lbs hard-shelled clams (cleaned and scrubbed); 12 cup small pimento stuffed olive; 1 cup frozen peas

12 ingredients

6 steps

Ingredients

3 tablespoons olive oil
3 garlic cloves, chopped
1 cup frozen peppers and onions (6 oz)
14 lb kielbasa, quartered lengthwise and cut crosswise into 1/4-inch-thick slices (not low-fat)
2 cups long-grain minute rice
14 cup dry white wine
1 14 cups reduced-sodium chicken broth (10 fl oz)
18 teaspoon crumbled saffron thread
20 frozen cleaned medium raw shrimp
1 14 lbs mussels (cleaned and scrubbed) or 1 14 lbs hard-shelled clams (cleaned and scrubbed)
12 cup small pimento stuffed olive
1 cup frozen peas

Directions

1

Heat oil in a 12-inch heavy skillet over high heat until just smoking, then saute garlic and frozen onions and peppers, stirring, until garlic and onions are golden, about 2 minutes.
2

Add kielbasa and cook, stirring, until kielbasa is lightly browned, about 2 minutes.
3

Add rice, wine, broth, saffron, and shrimp and cook, covered and undisturbed, over high heat until most of liquid is absorbed and shrimp are cooked through, about 6 minutes.
4

Stir in cockles, peas, and olives and cook, covered, until cockles open wide, 2 to 4 minutes.
5

(Discard any cockles that remain unopened after 4 minutes.)
6

Remove from heat and let stand, covered, until all liquid is absorbed, about 5 minutes.