July 6, 2026
URL: https://www.birdseye.com/recipes/dinner/easy-paella-8233
- Prep time 30 minutes
- Total time 60 minutes
- Servings 8
Ingredients
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3/4 pound large shrimp peeled and deveined, thawed if frozen
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1 teaspoon smoked Spanish paprika, divided
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3/4 teaspoon salt, divided
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1/4 teaspoon ground black pepper, divided
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1 tablespoon olive oil
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1/2 pkg (12 oz each) andouille sausage, cut into 1/4" thick slices
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1 cup chopped yellow onion
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3 cloves garlic, finely chopped
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1 tablespoon fresh thyme, chopped
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1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
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2 cups Arborio rice
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1 large pinch saffron threads
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4 cups reduced-sodium chicken broth
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1 cup Birds Eye® Sweet Garden Peas
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2 lemons, cut into 8 wedges each, optional
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2 tablespoons Italian (flat-leaf) parsley, chopped, optional
Nutrition Information
312 calories, 46g carbs
Directions
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Step one
Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss to combine and refrigerate.
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Step two
In a deep 12-inch skillet, heat the olive oil over medium heat. Add sausage and cook until it has started to brown, about 3 minutes. Remove sausage and set aside.
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Step three
Add onion and cook until softened. Add garlic, remaining paprika, and thyme; stir and cook until fragrant, about 1 minute. Add the Ro*tel® and cook about 3 minutes. Add the rice, saffron and remaining salt and pepper. Cook and stir about 2 minutes. Add the chicken broth. Increase heat to high and bring to a boil. Arrange the rice mixture in an even layer. Cover and reduce heat to simmer 12 minutes.
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Step four
Stir in peas. Add shrimp, nestling them in cooking rice. Cover the pan and continue cooking 5 minutes. Arrange sausage around the pan, cover and continue cooking 2 minutes. Remove from heat. Top with parsley and serve with lemon wedges if desired.
Tips
Make sure to break saffron threads between your fingers and stir it in well.