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Easy Paella

With shrimp, scallops, sausage and rice, a single helping of this Spanish-style supper is sure to satisfy.

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  • prep time 35 min
  • total time 1 hr 30 min
  • ingredients 13
  • servings 8
 

Ingredients

3/4
lb uncooked large shrimp, peeled, deveined
3/4
lb sea scallops, each cut in half
2
tablespoons olive or vegetable oil
Generous pinch plus 1 teaspoon saffron threads
6
cloves garlic, finely chopped
5
medium onions, chopped (2 1/2 cups)
2
cans (14.5 oz each) diced tomatoes with garlic and onion, undrained
1
can (14 oz) artichoke hearts, drained, coarsely chopped
3/4
lb smoked turkey sausage, cut into 1/4-inch slices, slices cut in half
2
cups uncooked basmati rice
1
carton (32 oz) Progresso® chicken broth (4 cups)
1
teaspoon paprika
Chopped fresh parsley, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray two 11x7-inch glass baking dishes with cooking spray. In medium bowl, toss shrimp and scallops with 1 tablespoon of the oil and generous pinch of the saffron threads; cover and refrigerate.
  • 2 In 4-quart Dutch oven, heat remaining 1 tablespoon oil over medium heat. Cook garlic and onions in oil about 5 minutes, stirring frequently, until onions are crisp-tender. Stir in tomatoes, artichokes and sausage. Cook 2 minutes, stirring frequently. Stir in rice. Spread half of rice mixture evenly in each baking dish.
  • 3 In 2-quart saucepan, heat broth, paprika and 1 teaspoon saffron threads to boiling. Pour 2 cups broth mixture evenly over rice mixture in each baking dish.
  • 4 Cover with foil. Bake 35 minutes. Place shrimp and scallops on rice mixture in each dish. Cover and bake 15 to 20 minutes or until shrimp are pink and scallops are white and opaque. Sprinkle with parsley.
  • 1 Heat oven to 375°F. Spray two 11x7-inch glass baking dishes with cooking spray. In medium bowl, toss shrimp and scallops with 1 tablespoon of the oil and generous pinch of the saffron threads; cover and refrigerate.
  • 2 In 4-quart Dutch oven, heat remaining 1 tablespoon oil over medium heat. Cook garlic and onions in oil about 5 minutes, stirring frequently, until onions are crisp-tender. Stir in tomatoes, artichokes and sausage. Cook 2 minutes, stirring frequently. Stir in rice. Spread half of rice mixture evenly in each baking dish.
  • 3 In 2-quart saucepan, heat broth, paprika and 1 teaspoon saffron threads to boiling. Pour 2 cups broth mixture evenly over rice mixture in each baking dish.
  • 4 Cover with foil. Bake 35 minutes. Place shrimp and scallops on rice mixture in each dish. Cover and bake 15 to 20 minutes or until shrimp are pink and scallops are white and opaque. Sprinkle with parsley.

EXPERT TIPS

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Expert Tips

Paella originated in Valencia, Spain, and is named for the special wide and shallow pan used in the traditional preparation.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
1300mg
1300%;
Total Carbohydrate
55g
55%
(Dietary Fiber
5g
5%
  Sugars
6g
6%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
10%;
Iron
30%;
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.