Fast Paella

fast paella


  • 14-1/2 ounce can Mexican-style or Cajun-style stewed tomatoes, undrained and cut up
  • 14 ounce can reduced-sodium chicken broth
  • 1 large onion, chopped (1 cup)
  • 2 teaspoons dried oregano, crushed
  • 1 teaspoon garlic salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1/4 teaspoon crushed red pepper or 1/8 teaspoon bottled hot pepper sauce
  • 1/4 teaspoon ground black pepper
  • 14-16 ounce package smoked turkey sausage or cooked chicken sausage, halved lengthwise and sliced into 1-inch pieces
  • 12 ounces frozen peeled, cooked shrimp
  • 8.8 ounce package cooked long grain rice
  • 9-10 ounce package frozen peas
  • Lemon slices or wedges
  • Snipped fresh cilantro or Italian (flat-leaf) parsley


  1. In a 12-inch skillet, combine undrained tomatoes, broth, onion, oregano, garlic salt, turmeric, paprika, crushed red pepper and black pepper.  Bring to boiling; reduce heat.  Simmer, covered for 10 minutes.
  2. Stir in turkey sausage, shrimp, rice and peas; heat through.  Transfer to a large serving platter.  If you like, garnish with lemon slices and sprinkle with cilantro.

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