To make a credible paella, that longtime favorite of traditional Spanish cooking, in less than half an hour, you need a plan and a few smart moves.

Happily, that's laid out in "Good Housekeeping Rush Hour Dinners" (Hearst Books, 2005, $14.95), with this speedy paella recipe that any cook can quickly get on the table.

The book, handily ring-bound and illustrated, offers some 150 recipes for "great meals in 30 minutes or less." Beyond American standards, there are recipes featuring the flavors of Italy, Thailand and Mexico, among others.

SPEEDY PAELLA

3 ounces fully cooked chorizo, linguisa or pepperoni, cut into 1/4-inch pieces

1 pound chicken tenders, each cut crosswise into thirds

1 medium red pepper, chopped

1 garlic clove, crushed with garlic press

1/8 teaspoon dried thyme

8-ounce package Spanish-style yellow rice mix

10-ounce package frozen peas

In nonstick 12-inch skillet, cook chorizo over medium-high heat, stirring occasionally, until fat is released, 2 to 3 minutes. With slotted spoon, transfer chorizo to plate.

To same skillet, add chicken and cook until cooked through, 3 to 4 minutes; transfer chicken to plate. Add red pepper, garlic and thyme to skillet and cook, stirring, 1 minute. Add rice mix, 2 cups water, and chorizo; heat mixture to boiling over medium-high heat. Reduce heat to medium-low and cook, uncovered, 10 minutes.

Stir frozen peas into rice mixture and cook 5 minutes, covered. Stir in chicken and heat through. Transfer to warm serving bowl, if you like.

Makes 4 main-dish servings.