Quick and Easy Paella Friday, January 4, 2013


1 14 1/2 oz can Mexican-style or Cajun-style diced tomatoes, undrained
1 14 oz can reduced-sodium chicken broth
1 large onion, chopped (1 cup)
2 tsp dried oregano, crushed
1 tsp garlic salt
1 tsp ground turmeric
1 tsp paprika
1/4 tsp crushed red pepper
1/4 tsp ground black pepper
1 14 - 16 ounce pkg cooked chicken sausage, halved lengthwise and
sliced into 1-inch pieces
12 to 16 oz frozen peeled, cooked shrimp
1 8.8 ounce package cooked long grain rice
1 10 oz pkg frozen peas
Lemon slices or wedges
Snipped fresh cilantro or Italian (flat-leaf) parsley


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. Stir in chicken 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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