Speedy Paella
Submitted by: msmessx2
Chunks of chicken thighs and andouille sausage, scallops, shrimp, mussels and clams are cooked in a tomato-chicken broth mixture that's flavored with spicy Creole seasoning.
Ingredients
- 3 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into chunks
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 1 bell pepper, diced
- 1 jalapeno, seeded (if desired) and diced
- 1 pound sea scallops, cut into chunks
- 1 pound shrimp, peeled and deveined
- 3 tablespoons Creole seasoning (or to taste)
- 1 dozen mussels
- 1 dozen littleneck clams
- 1 pound cooked andouille sausage, cut into chunks
- 1 14-oz. can diced tomatoes
- 1 cup chicken stock
- 1 10-oz pkg. frozen peas, cooked
- 1 box yellow rice mix, prepared
- Crusty bread
Save Recipe
Interact
Method
In a large skillet heat olive oil; add chicken, onion, garlic, bell pepper and jalapeno then saute 3 minutes over medium-high heat, or until chicken is no longer pink on the outside. Add scallops and shrimp; sprinkle with Creole seasoning, and cook about 2-3 minutes or until shrimp is translucent. Add mussels and clams, andouille sausage, chicken stock and tomatoes; cover and cook about 5-8 minutes over medium heat, or until clams and mussels open. On a large platter, spread out the hot yellow rice, top with peas, and spoon on paella with juices. Serve with crusty bread.
Notes: When I make this, I sometimes add a few extra clams and mussels, depending on their size. You can basically vary the ingredients to your own preference, if you just follow these basic instructions.
Number of Servings: 6
Submitted by: msmessx2 ( See all of msmessx2 Recipes )
Advertisement
