Classic Paella Casserole
- Servings: 6
- Prep: 15m
- Cook Time: 30m
This Classic Paella Casserole has all the lovely flavors of the Spanish rice dish in an impressive-looking meal that takes less than an hour to make.
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Ingredients
| 12 oz | No Yolks® Broad |
| ¼ cup | olive oil |
| 8 oz | cured chorizo sausage, diced |
| 1 | onion, diced |
| 1 | red pepper, diced |
| 2 cloves | garlic, minced |
| 1 tsp | paprika |
| ½ tsp | saffron threads |
| ¼ cup | tomato paste |
| ¼ tsp each | salt and pepper |
| ½ cup | dry white wine |
| 2 cups | sodium-reduced chicken broth |
| 1 lb | peeled, deveined shrimp, tail removed (21 to 25 count) |
| 1 cup | cherry tomatoes, halved |
| ½ cup | frozen peas |
| ⅓ cup | Parmesan cheese, grated |
| 2 Tbsp | fresh parsley, finely chopped |
| Lemon wedges, for serving |
Directions
- Preheat oven to 400˚F. Cook pasta according to package directions.
- Heat oil in large skillet set over medium heat; cook sausage, onion, red pepper and garlic for about 5 minutes or until sausage starts to brown and vegetables are slightly softened. Stir in paprika and saffron; cook for 1 minute. Stir in tomato paste, cook for 1 minute. Season with salt and pepper.
- Stir in wine; bring to boil. Stir in broth and return to boil; cook for about 5 minutes or until sauce is slightly thickened.
- Fold in pasta, shrimp, tomatoes and peas until well coated in sauce; stir in Parmesan cheese. Transfer to greased 13- x 9-inch baking dish.
- Bake for about 15 minutes or until shrimp are cooked through and casserole is heated through. Sprinkle with parsley; serve with lemon wedges.
