Easy Weeknight Seafood Paella

Sometimes simple is the best solution, but you don’t want to sacrifice nutrition and flavor for ease and convenience when it comes to feeding your family. By creating meals from canned goods — whether from the store or last year’s garden goods — you can get dinner done quickly with the added benefit of knowing your foods were canned at the peak of freshness. Next time you’re rushing to get dinner on the table, try this Easy Weeknight Seafood Paella that is ready to serve in less than 30 minutes.

1 tablespoon olive oil
1 medium yellow onion, diced
1 small green bell pepper, cored, seeded and diced
2 large garlic cloves, minced
1 box (8 ounces) yellow rice
1 can (14 ounces) vegetable broth
1 can (14 ounces) diced tomatoes
1 can (10 ounces) whole baby clams, drained
1 can (8.5 ounces) peas, drained
1 can (6 ounces) medium shrimp, drained
1 can (3.8 ounces) sliced ripe olives, drained

In 2-quart saucepan over medium heat, heat oil; add onion, green pepper and garlic. Cook 5 minutes, stirring occasionally.

Add rice and vegetable broth. Over high heat, bring to boil. Reduce heat to low; cover and simmer 20 minutes.

Stir in tomatoes, clams, peas, shrimp and olives; cook 5 minutes.


Source: CMI

Easy recipes can be difficult to come by, but CCL has several easy-to-make recipes, including this Easy Sheet Pan Meatloaf & Potatoes recipe. After you make this Easy Weeknight Seafood Paella, try it out and let us know how it goes!