Cheater Spanish paella

Name: Cheater Spanish paella
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1/2 340-g pkg frozen uncooked medium shrimp, preferably peeled; 2 Italian or chorizo sausages; 1 onion onion; 1 tomato; 2 garlic cloves; 1 jalapeno, finely chopped, or 1/2 tsp hot red-chili flakes; 1/4 cup sliced pimento-stuffed green olives; 1 1/2 tsp dried oregano leaves; 1 tsp paprika, preferably smoky; 284-ml can condensed chicken broth; 1 cup couscous; 1/4 cup chopped parsley

Prep Time10 min
Total Time10 min
Makes2 to 3 Servings

*PLUS Cooking time: 10 minutes

By Chatelaine

Virginia MacDonald

This simplified version comes together lickety-split when you use quick-cooking couscous in place of rice. It's loaded with shrimp, sausage and Spanish flair.

Ingredients

1/2 340-g pkg frozen uncooked medium shrimp, preferably peeled
2 Italian or chorizo sausages
1 onion onion
1 tomato
2 garlic cloves
1 jalapeno, finely chopped, or 1/2 tsp hot red-chili flakes
1/4 cup sliced pimento-stuffed green olives
1 1/2 tsp dried oregano leaves
1 tsp paprika, preferably smoky
284-ml can condensed chicken broth
1 cup couscous
1/4 cup chopped parsley

Instructions

Place shrimp in a sieve and rinse under cold running water until thawed. Pat dry with paper towel. Oil a large saucepan and set over medium. Thickly slice sausages. Add to pan and stir oft en until lightly browned, 4 min. Coarsely chop onion and add to browned sausages. Stir frequently until onion begins to soften, 3 min.
Meanwhile, prepare tomato, garlic, jalapeno and olives. Add all along with seasonings. Stir occasionally, uncovered, until tomato starts to break down, 3 min. Add broth and shrimp. Using a wooden spoon, scrape up any brown bits from pan. Bring to a boil. As soon as shrimp are pink, stir in couscous. Cover and remove from heat. Let stand until liquid is absorbed, about 5 min. Fluff with a fork and sprinkle with parsley.

Nutrition (per serving)

Calories 495, Protein 31g, Carbohydrates 50g, Fat 19g, Fibre 4g.

FILED UNDER:

Dinner Healthy Recipes Spanish lunch vegetables seafood stovetop world cuisine one pot

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.