30-Minute Paella

30-Minute Paella
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There are really no limits to the ways you can prepare paella. One thing not to compromise on, however, is the quality of the seafood for this recipe. Look for fresh, wild-caught shrimp — they have better flavor. Add in chunks of cod, mussels, or scallops for variation.

This recipe is from The Freekeh Cookbook; click here for more information on the cookbook.

Click here for more freekeh recipes.

4
Servings
258
Calories Per Serving
Deliver Ingredients

Ingredients

  • Extra virgin olive oil
  • 6 links spicy Andouille sausage, diced
  • 1 large onion, finely diced
  • 1 sweet red or yellow pepper, diced
  • 1 green pepper, diced
  • 10 cloves garlic, diced
  • 1 large tomato, finely diced
  • 1 8-ounce package cracked freekeh (1 cup dry)
  • 1 10.5-ounce can clam sauce
  • cups chicken broth, vegetable broth, or water
  • 1 cup fresh or frozen peas, thawed
  • 14-18 medium to large shrimp, shelled, deveined, and rinsed
  • ¾ Teaspoon saffron
  • Cayenne pepper, to taste
  • Salt, to taste
  • Fresh-cracked pepper, to taste
  • Few sprigs fresh parsley
  • Lemon wedges

Directions

Drizzle a little olive oil in a large skillet and heat over medium heat. Toss in diced sausage and brown on all sides for about five minutes. Once cooked, remove sausage and set aside.

Keeping the browned bits in the same skillet, add diced onions, peppers, and garlic. Cook over medium heat until tender. Add a little more olive oil if desired.

Add diced tomato and spices and cook for one minute more.

Add the freekeh to the skillet and stir thoroughly. Add the cooked sausage, clam sauce, broth, peas, and saffron. Season to taste with the cayenne, salt, and pepper. Cover and reduce heat to a simmer. Cook for an additional 20 minutes or until the freekeh is tender and the liquid has been absorbed.

Add the shrimp and cook for about 6 more minutes until pink.

Garnish with fresh chopped parsley and lemon wedges.

Nutritional Facts

Total Fat
12g
17%
Sugar
18g
20%
Saturated Fat
7g
29%
Cholesterol
1mg
0%
Carbohydrate, by difference
36g
28%
Protein
2g
4%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
10mg
1%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
36µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
37mg
5%
Selenium, Se
5µg
9%
Sodium, Na
467mg
31%
Water
124g
5%

Nut Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Nut Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.