Carson Downing
If youve ever had a taste of real paella, you know its something special.
This Spanish rice dish, which hails from Valencia, is all about bold flavors and tradition.
But heres the thing: authentic paella takes time, patience, and just the right technique.
Credit:Carson Downing
Its a dish thats meant to be savored, both in the making and the eating.
Thats why, for busy weeknights, a shortcut version can be a lifesaver.
It keeps the essence of classic paella but skips the long cook time and special equipment.
The Spanish chorizo brings smoky depth, while shrimp steams to tender perfection right on top of the rice.
You dont need a paella pan.
A regular saute pan with a lid works just fine.
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Ingredients
1Tbsp.olive oil
1cupsliced fennel bulb
1(15-oz.
Add the fennel and saute until the fennel is tender and beginning to brown, 6 minutes.
Add the tomatoes and cook for 1 minute.
Add the rice mix; stir to combine.
Add water according to package instructions.
Place the chorizo on top.
Cover, reduce heat to low, and cook for the recommended cooking time on the rice package.
Cover and continue to cook until the shrimp are opaque white and curled, 5 minutes.
Serve, garnished with the fennel fronds, if desired.
2,000 calories a day is used for general nutrition advice.
