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20 minute dinner recipes

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Paella Rápida


From EatingWell:  May/June 1993

Smoked mussels replace the pork sausages of a traditional paella, adding depth of flavor without the fat.

4 servings | Active Time: 30 minutes | Total Time: 50 minutes



  1. Combine broth and saffron in a small saucepan; bring to a simmer. Remove from the heat and set aside.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. When the pan is hot, add shrimp and sauté until pink and curled, 3 to 5 minutes. Remove from the pan and set aside. Add 1 teaspoon oil to the pan. Add chicken and sauté until lightly browned on the outside and opaque inside, 3 to 5 minutes. Remove from the pan. Season the shrimp and chicken with salt and pepper and set aside.
  3. Reduce heat to medium and add the remaining 1 teaspoon oil to the skillet. Add onions and garlic; sauté until softened, 3 to 5 minutes. (Add 1 to 2 tablespoons water if they become too dry.) Stir in tomatoes and crushed red pepper; simmer, uncovered, for 3 minutes, breaking up tomatoes with a wooden spoon. Add rice and stir to coat well with the tomato mixture. Stir in the reserved chicken broth and bring to a simmer. Cover and cook over low heat for 20 minutes.
  4. Gently stir artichoke hearts, peas, roasted red peppers, smoked mussels and the reserved shrimp and chicken into the rice mixture. Cover and cook until the rice is tender and the shrimp and chicken are heated through, 5 to 10 minutes longer. (Stir occasionally to prevent scorching, if necessary.) Taste and season with salt and pepper. Serve immediately.


Per serving : 378 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 130 mg Cholesterol; 40 g Carbohydrates; 37 g Protein; 7 g Fiber; 697 mg Sodium; 750 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 2 vegetable, 4 very lean meat, 1 fat

Tips & Notes