Quick paella


Quick paella

Servings: 6

Preparation time: 30 min



1/4 teaspoon crushed saffron threads

1/3 cup hot water

3/4 lb uncooked medium shrimp, thawed if frozen, peeled (tail shells removed) and deveined

1/2 lb uncooked chicken breast tenders (not breaded), cut crosswise into bite-size pieces

2 teaspoons salt-free southwest chipotle seasoning blend

Butter-flavor cooking spray

2 packages (8.8 oz each) microwavable garden vegetable rice

1/2 cup frozen baby sweet peas



1. In small bowl, mix saffron and hot water; set aside.

2. In large bowl, toss shrimp and chicken with seasoning blend until coated. Spray 12-inch skillet with butterflavor cooking spray; heat over medium-high heat. Add shrimp mixture to skillet; spray mixture with cooking spray. Cook 5 minutes, stirring frequently.

3. Stir in saffron mixture, rice and peas, breaking up rice with wooden spoon. Cover; cook 3 minutes or until rice and peas are thoroughly heated, shrimp are pink and chicken is no longer pink in center. Fluff with fork.



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