Quick Dinner Fixins’ Chicken and Artichoke Paella

Weeknight dinners are rough. Especially in December when the whole world seems to be spinning a wee bit faster. I get home and it’s dark, I’ve worked all day and I am dog tired. And heck, I don’t even have kids I have to worry about! But I take no excuses in the Pass the Sushi kitchen and believe there is always time for a real supper no matter how crazy things get. (Except for tonight, when I’m probably just picking up a pizza. Don’t judge.) For those of you who want some real meal inspiration on the quick and easy for the month of December, check out the Quick Dinner Fixin’s Category for quick dinners that take under 30 minutes to get on the table. With a little prep and some planning you can make sure those extra holiday pounds aren’t from cheap take out.

 

 


Comments

    • Kita says

      One is from Spain and the other is derived from Spanish dishes, but has more southern (Cajun or Creole) flair. My jambalaya has a roux as well as the ‘holy trinity’, and this paella doesn’t. Traditional paellas are usually packed with more of a seafood medley from mussels to crabs as well. Also, I think they are commonly made with saffron, which I haven’t used in a jambalaya that does give it a totally different flavor. Loved this question!

  1. says

    This looks like the kind of food I’m craving right now – belly-warming and comforting and made in a few pots and pans as possible. Plus I just adore paella and artichokes, so the combination of both is definitely a must-try in my books (I’ve never seen this before, but I’m totally in love with the idea).

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