Shrimp Paella

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic, minced
  • Pinch of saffron (8 threads)
  • 1/4 teaspoon hot paprika
  • 1 teaspoon of salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups chicken broth, divided
  • 1 cup short-grain wild rice
  • 1 pound peeled and deveined large shrimp
  • 1 cup frozen peas, thawed
  1. Heat the oil in a wide heavy skillet set over medium heat. Add the onion and bell pepper and cook, stirring frequently,
    until the vegetables are softened, about 6 minutes.
  2. Add the garlic, saffron, paprika, salt, and pepper and stir to mix. Stir in 2 1/2 cups of broth, and the rice.
  3. Bring the mixture to a boil, the lower the heat to low, cover and simmer until the rice is nearly cooked through, about 12 minutes
  4. Scatter the shrimp and peas over the rice and add the remaining 1/2 cup of broth.
  5. Place the lid back on the skillet and cook for about 5 minutes more, until the shrimp are just cooked through.
  6. Serve immediately

Related Posts