Speedy Paella


By Shannon O'Donnell

This is a great 'cheater' way to make Paella...the real deal takes much longer.  This is the only recipe I've ever used, and it's wonderful!



1 package (3.5 oz) chorizo or pepperoni, cut into 1/4" pieces
1 T olive oil, if needed
1 pound chicken breasts, cut into large bite-sized chunks
1 medium red pepper, chopped
1 garlic clove, minced
1/8 tsp dried thyme
Dash (or more) cayenne pepper, to taste
2 packages (8 oz each) Spanish style yellow rice mix
4 cups of water
1 package (10 oz) frozen peas
1 pound shrimp, peeled and de-veined


1)  In a nonstick 12" skillet, cook chorizo or pepperoni over medium high heat 2 to 3 minutes until fat is released, stirring occasionally.  Transfer chorizo to plate using a slotted spoon.
2)  To same skillet, add 1 T olive oil (if needed...if chorizo yields enough fat, you won't need more) and add chicken pieces, cooking for 3 or 4 minutes.  Tranfer chicken to same plate as chorizo.
3)  Add pepper to skillet and cook 1 minute, stirring.
4)  Add garlic, spices and rice mix to skillet, stirring for a 3-4 minutes, or until rice is golden and softening.  Add 4 cups of water.  Heat mixture to boiling over medium-high heat.  Reduce to medium-low and cook, uncovered, 10 minutes.
5)  Stir chorizo, chicken, peas and shrimp in to rice mixutre, cooking about 5 minutes, or until shrimp is pink.
6)  Transfer to large serving platter, if desired.

Makes 6-8 main dish servings.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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