Weeknight Paella

Authentic Paella can many hours to make, but with a few smart shortcuts you can enjoy this wholesome dinner in less than 20 minutes.

Serves: 8Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 1 Tbsp. extra virgin olive oil
  • 1 lb. chorizo, casings removed
  • 2 cloves garlic, finely chopped
  • 3 cups cooked brown rice
  • ½ cup chicken broth
  • 1 Tbsp. turmeric
  • Pinch saffron
  • ½ tsp. salt
  • ½ cup marinated artichoke hearts
  • ½ cup green and kalamata olives
  • ½ cup peppadew peppers
  • ½ cup raw or marcona almonds
  • ½ cup marinated onions, halved
  • ¼ cup chopped parsley

Directions

  • Heat olive oil in a large skillet over medium-high heat. Add sausage and cook 8 minutes until browned. Remove from pan and set aside.
  • Add garlic, cooking for 20–30 seconds until aromatic. Toss in brown rice, chicken broth, turmeric, and saffron. Cook until warm, salt to taste.
  • Return sausage to pan with the rice mixture. Stir in remaining ingredients. Garnish with parsley.