Good Morning America Recipes

Rachael Ray's Paella in Quince

A Filling Meal in Just Fifteen Minutes

"Just in Time" author makes paella, southern-style shepherd's pie and more.
Difficulty: Easy
Cook Time: min

It doesn't take years of training or a ton of time to make a delicious meal. In Rachael Ray's new book, "Just In Time," she offers dozens of new recipes you can make in less than 30 minutes.

Rachael Ray's new book, "Just in Time," targets the 15-minute meal. If that's still too much time, there are also 15-minute meals, and for those who have extra time, 60-minute meals.

Here, Ray shares her recipe for Paella in a Quince, which she said is in thanks to her friend John McCally, who suggested she make a paella with couscous rather than rice.


  • 1/4 cup extra-virgin olive oil, 4 times around the pan
  • 1/2 pound precooked chorizo, casings removed, cut into bite-size dice
  • 3/4 pound chicken breast cutlets or tenderloins, cut into bite-size dice
  • 1 medium onion, chopped
  • 4 garlic cloves, finely chopped or grated
  • 1/2 teaspoon red pepper flakes
  • 1 fresh bay leaf (or dried)
  • 4 to 5 fresh thyme sprigs
  • 1 pound medium shrimp, peeled and de-veined
  • Salt and black pepper
  • 2 1/2 cups chicken stock
  • 1 teaspoon turmeric
  • 1 envelope saffron powder (or a pinch of threads)
  • 2 cups couscous
  • 1 cup frozen green peas
  • 1 lemon, zested and cut into wedges
  • 2 piquillo peppers (or 1 roasted red pepper), chopped
  • A generous handful fresh flat-leaf parsley, chopped
  • Hot sauce, to pass at the table
  • Cooking Directions

    Heat the extra-virgin olive oil in a deep skillet over medium-high to high heat.

    Add the chorizo, and render some of its fat, 1 to 2 minutes, then add the chicken and brown, 2 to 3 minutes.

    Add the onions, garlic, red pepper flakes, bay leaf, thyme and shrimp; season with salt and pepper; and cook for 3 to 4 minutes more.

    Add the stock, turmeric and saffron, bring to a boil, and stir in the couscous, peas, lemon zest and piquillo peppers. Cover and turn off the heat. Let stand for 5 minutes, then fluff with a fork.

    Remove the bay leaf and thyme stems. Top each serving of paella with some chopped parsley, hot sauce and juice from the lemon wedges.

    Recipe Summary

    Main Ingredients: chorizo, chicken, couscous, shrimp, olive oil, chicken stock

    Other Recipes That You Might Like
    Rachael Ray's Cider Beef
    Tasty Beef Flavored With Bacon and Apples
    Rachael Ray's Zucchini Fritter Cakes
    An Excuse to Eat Your Veggies
    Rachael Ray's Steak and Potato Kebabs
    Throw These Kebabs on the Grill
    Rachael Ray's Carbonara with Saffron
    Rachael Ray's Hubby's Fave Pasta
    Rachael Ray's Original Smoky Barbecue Sauce
    Make It In Your Saucepot for Deep Flavor!
    Rachael Ray's Guacamole
    A Healthy Snack
    Rachael Ray's Caprese Lasagna
    Dinner for Under $10: 'Meals for a Steal' from Rachael Ray
    Latest Recipes on 'GMA'
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    Karen's Cordon Bleu
    Check out "GMA's" chef/food stylist's delicious and celebratory chicken dish.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS