This is a quick recipe you can make during the week, it is not a true paella, but it has the flavors of paella. A great way to use up leftover rice and meats. The great thing about paellas is that you can use just about any meat, seafood or you can even do vegetable versions.
Weeknight Paella
2 spicy sausages, cut into 1/2 inch coins I used hot Italian Chorizo would be good
1 cod fillet, cut into bite sized pieces or any firm white fish
1 ham steak, cut into bite size pieces
12 shrimp, peeled and deveined
1 to 1 1/2 cup cooked rice
1 14 oz can diced tomatoes
2/3 cup peas, frozen
1/2 tsp smoked paprika
1 pinch crushed red pepper
1 pinch of saffron, optional
1 large clove of garlic, minced
2 tbs olive oil
Parsley for garnish, I also used some saffron threads for the pictures
Heat olive oil in a pan over medium high heat. Sprinkle the saffron threads on the tomatoes, this will soften them and let the flavors combine. If you don't let the saffron bloom in liquid it will be stringy and the flavor doesn't develop. Add sausage and ham. Cook until they start to take on color then add the fish. Add the rice, tomatoes, garlic, smoked paprika and pepper. When the rice is warmed through add the shrimp. When the shrimp takes on color add the peas. Cook until peas are heated through.
Place on plate/bowl and garnish with parsley.
