Speedy Paella

By jenlin

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 tablespoon salt
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 pinches saffron
• 1/2 cup dry white wine
• 1 cup cremini or white button mushrooms, stems removed, caps roughly chopped
• 1 14 - ounce artichoke hearts, drained, rinsed and roughly chopped
• 1 pound large shrimp, peeled and deveined, tails removed
• 1 pound scallops
• 2 chicken sausage links, sliced into rounds
• 2 cups quick-cooking brown rice
• 1 3/4 cups low-sodium chicken broth
• 2 teaspoons smoked paprika
• 1 tablespoon finely chopped flat-leaf parsley

Preparation

Step 1

Heat the olive oil in a large skillet over medium heat. Reduce heat to medium low and add the onion and salt; cook, stirring occasionally, until onion is golden brown, about 8 minutes. Mix in the garlic and cook 30 seconds. Add the tomato paste and saffron and cook, stirring, 2 minutes. Add the white wine, mushrooms, artichoke hearts, shrimp, scallops and sausage; stir. Mix in the rice and chicken broth; cover and cook until liquid has dissolved, approximately 10 minutes.

Top paella with the smoked paprika and parsley and serve.