Skillet Tomato Paella


No need to buy a paella pan to make this Spanish delicacy. Your 12-inch skillet will produce results that will make your family say "gracias"! Recipe developed by George Duran for Hunt's®.

Hands On: 2minutes

Total Time: 6minutes

Ingredients

2 cups reduced-sodium chicken broth
8 ounces hot Italian sausage links, casings removed
2 tablespoons olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 1/2 cups medium-grain white rice, uncooked
1 tablespoon paprika
1 teaspoon kosher salt
2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
1 green bell pepper, cut into long strips
1/2 cup frozen green peas, optional

Preparation

  1. Heat broth in small saucepan; keep warm.
  2. Heat large 12-inch skillet over medium-high heat. Add sausage and cook 5 minutes or until crumbled and browned. Add oil, onion and garlic to skillet; cook 4 minutes.
  3. Stir in rice, paprika and salt until well combined. Add undrained tomatoes and mix in evenly. Place bell pepper strips in a circle around edge of skillet.
  4. Add 1 cup warm broth; simmer over medium-low heat 5 minutes without stirring. Add remaining 1 cup broth, cover and simmer 35 minutes or until most of liquid has been absorbed. Sprinkle green peas over paella, cover and let stand 5 minutes before serving.

Nutritional Information

Serving Size: 1 1/4 cup
Calories 370
Total fat 12 g
Saturated fat 3 g
Cholesterol 20 MG
Sodium 1,095 MG
Carbohydrate 52 g
Dietary fiber 4 g
Sugars 6 g
Protein 12 g
Vitamin A 16 %
Vitamin C 41 %
Calcium 6 %
Iron 21 %

Check out more recipes for European