Inspired by Spanish paella, this quick and easy dish is a first step toward this traditional dish. With vegetables, rice and shrimp, it’s hard to beat!
Dine on Spanish food in the comfort of your own home with this Quick and Easy Paella recipe. Use our Minute® Instant White Rice and shrimp, or other seafood of your choice.
Heat oil in a large, nonstick skillet over medium-high heat.
Add onion, bell pepper and garlic. Cook for 2 minutes, or until the vegetables are crisp-tender, stirring frequently.
Add shrimp, chicken broth and turmeric, if using, to skillet. Bring to a boil, stirring frequently.
Stir in rice and peas and carrots and cover. Reduce heat to low and simmer for 5 minutes. Stir before serving.
If your skillet doesn’t have a lid, simply cover it with a large piece of tinfoil, tucked around the edges to prevent steam from escaping. Just be careful when removing it, as the steam will be very hot!
This traditional Spanish dish comes straight to your kitchen from the region of Valencia in Spain, right on the Mediterranean. Although the original dish is a bit complicated and time-consuming to prepare, our version is a quick and simple skillet dish for all of us craving Spanish flavors.
The vegetables are sautéed first to give added flavor to the rice along with the chicken broth, turmeric and shrimp. If you’re looking to cut down on sodium intake, try using low-sodium chicken broth, or simply use half water and half broth.
To make your dish slightly more authentic, cut up two medium tomatoes into small pieces and sauté along with the other vegetables. The tomatoes will release a lot of water when cooked so you may need to add slightly less broth if there is extra liquid in the skillet before adding the rice.
Not a fan of shrimp? Simply substitute your protein of choice like seasoned chicken or pork. If you’re looking for a vegetarian version of this dish, use tofu or seitan. If you’re a true seafood lover, save some shrimp to combine with red beans and rice and make this Jambalaya Skillet recipe another night of the week.