Sitting at the pool one day, the staff heated huge grills and cooked fresh paella right outside. The husband loved it and has been on a quest to find an equally good, but domestic, paella. Unfortunately, I do not really know how to cook it, and a trip to the Dominican every time he is hungry isn't feasible, so he really hasn't quite found the answer to finding a yummy version. When I got the email for this project, I saw a quick and easy paella recipe and knew that it had to be the one we tried.
Shopping for paella ingredients at Walmart
I recruited my little shopping helpers (who were off school on Thursday and Friday) and head to Walmart to pick up Van de Kamp's Fish Tenders, some Bird's Eye Sweet Peas, and a few other ingredients to surprise the husband with paella for dinner. We also ended up with a bunch of also needed groceries, since we were already at the store. Good news, I'm set for next week!
Adding peas (fyi, I am not left handed, the angle was a bit awkward)
Since the recipe really is quick and easy, I opted to wait until the husband was home to start. The fish tenders only required 25 minutes of baking, about as long as it took to cook the rice. While those were both cooking, I chopped and sautéed the veggies, made a cup of chicken broth, and noticed we had some leftover shrimp in the fridge, so added that too. (If you do add the shrimp, de-tail it and chop it into a few pieces.)
Cooking the rice, veggies, and shrimp!
The verdict? The husband was happy and had two bowls, as did the girl. The boy just had one, but no complaints, just not as hungry as I would have expected.
The Actual Paella Recipe
12 Van de Kamp’s® or Mrs. Paul’s® Xtra Large Crunchy Fish Sticks or Regular Fish Sticks
1 tablespoon vegetable or olive oil
1/2 cup chopped onion
1 cup diced red bell pepper
1/2 cup chicken broth
1 box (8 oz.) Spanish-Style yellow rice, prepared according to package directions
1 cup frozen Bird's Eye® Baby Sweet Peas, thawed
1 tablespoon finely chopped parsley
1. Bake fish according to package directions.
2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Cook onion and red bell pepper, stirring occasionally, 3 minutes or until just tender.
3. Add chicken broth, prepared rice, peas and parsley. Continue cooking, stirring occasionally, 3 minutes or until heated through.
4. Cut fish sticks into bite-size chunks and add on top. Serve, if desired with lemon wedges.
Stirring the fish tenders into the rest of the paella, almost done!
Want more yummy dinner ideas? Connect with Van de Kamp's and Bird's Eye on Facebook or on their websites (Van de Kamp's website and Bird's Eye website). Watch for Mrs. Paul’s/Van de Kamp’s fish tenders and Birds Eye Vegetables food demos at your local Walmart March 7-10, and for a FSI (free standing insert) for Mrs. Paul’s/Van de Kamp’s fish tenders on February 13, 2013.
I am a member of the Collective Bias® Social Fabric® Community. This content has been compensated as part of a social shopper insights study for Collective Bias® and Pinnacle Foods Group #cbias #SocialFabric #FishnVeggies