Paella is a wonderful way to utilize leftover meat and veggies. In this simpler version, paella translates very well to a weeknight dish. Traditional paella consists of olive oil, rice, and saffron. You can throw in vegetables, seafood, or meat. Mine is missing the olive oil tonight because I omitted stir-frying veggies- it made for a faster prep and I didn’t have many extra vegetables on hand.
In my opinion, this is a great dish for toddlers. It provides a rainbow of food colors and a lot of different textures. Jude likes to pick and choose what he eats in this dish, but that is what makes paella a great meal to serve him. I used a spicier sausage this time and that can be easily removed for your toddler if it proves to be too much heat.
SIMPLE PAELLA
8 oz. cooked gluten free chicken sausage- I used andouille
a bunch of green onions, diced
2 tomatoes, chopped
1 can (14.5 oz) of gluten-free chicken broth (I used the Pacific foods brand)
1 cup long-grained rice (I used Lundberg’s Jasmine rice)
1/2 cup water
1.5 teaspoons dried thyme, crushed
1/4 teaspoon ground saffron
1/4 teaspoon red pepper, crushed (optional)
8 oz. peeled cooked shrimp
3/4 to 1 cup frozen peas
DIRECTIONS:
In my paella tonight, I used a gluten-free Andouille chicken sausage, shrimp, and vegetables. I just threw the sausage, chicken broth, rice, water, thyme, gr. saffron, and red pepper in a skillet. I brought the mixture to a boil, covered it, and let is simmer for about 15 minutes. You want the heat to be just right or all the water will evaporate before your rice has a chance to cook. (You can also add the rice just as the water begins to boil, but the above method works fine for me- just be an attentive cook). After the rice has cooked, I add the cooked shrimp, tomatoes, green onions, peas, and any fresh herbs I may have on hand. I cook until heated through- about 2 minutes. I like the bottom of my paella to get a little brown/crusty, but you need to be careful not to burn it at this stage.
Makes about 4 servings
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Posted on September 19th, 2007 by Natalie
Filed under: Seafood Recipes
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Looks beautiful!
I love tasty one dish meals….hey, a thought..anyone ever make a crockpot paella??? do you think it lends itself to that?
SM-
I think you could do it- maybe put the veggies and meat in the crockpot and serve over hot rice?
What Chicken broth are you using that is gluten free?
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Looks great. Maybe I’ll try it next week.
Sharon-
I used the Pacific foods brand. Thanks for stopping by!
Lauren-
It is a sure winner! Easy and delicious.
OH! I LOVE paella! This recipe looks great. We make it as many times during the year as we can. I’m going to have to try this one as it looks like such an easy thing for a week night! Thank you thank you thank you!
I made it but not in a true paella form. I of course did an adaptation on your adaption of paella. I added roasted bell pepper and used my homemade chicken stock instead of the broth. I also took out the onions and the water. I used more shrimp too. I made it too spicy for my family so on my next go I think I will just use chicken sausage instead of the andouille (I bought Welshire farms brand). It was fabulous and S-U-P-E-R easy to make. Plus, when you have little time this dish is a must to make. Thanks, Natalie!
This looks really beautiful! I am so glad to have you as part of the group, Natalie!
Lauren- I am glad you liked it. Homemade Chicken broth is the best. I am actually making some today because I never got around to it on Monday. I have been completely behind all week! One of the times I made this I put in 16 oz. of shrimp because I was so tired of running out! Jude demolishes shrimp. I really appreciate you posting your changes! You are a sweetheart!
Jenn- Thanks! You are not too looking shabby yourself, Leftover Queen!
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