Weeknight Shrimp Paella Recipes

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WEEKNIGHT SHRIMP PAELLA



Weeknight Shrimp Paella image

This Spanish-inspired shrimp paella is full of fragrant flavours while still being quick and easy to prepare. Ready in under 30 minutes, this recipe a delicious gluten-free dinner idea the whole family will love!

Provided by Stephanie Kay

Categories     Mains

Time 30m

Number Of Ingredients 14

2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
1 large tomato, diced
1 red bell pepper, diced
3 ounces dried chorizo, diced
1 ½ cups Arborio or short-grain white rice, dry
1 ½ teaspoons paprika
1 pinch saffron (optional)
¼ teaspoon sea salt
1 pinch black pepper
3 cups chicken or vegetable broth
1 cup peas, fresh or frozen
1 pound shrimp, thawed

Steps:

  • In a large cast-iron pan or heavy bottom skillet, warm olive oil on medium heat.
  • Add onion and garlic and cook for 2-3 minutes until tender. Add bell pepper and diced chorizo and cook for an additional 2-3 minutes until fat renders slightly and it begins to brown.
  • Add rice, tomato, paprika, salt and pepper and cook, stirring frequently, for approximately 1 minute until fragrant.
  • Add broth and saffron (optional) and bring to a simmer, cover and cook without stirring until the rice is tender and most of the liquid is absorbed, approximately 18 to 20 minutes.
  • Once complete, add peas and shrimp, submerging them slightly in remaining liquid, and cook for an additional 3-4 minute until opaque.
  • Season with additional salt and pepper to taste and serve immediately, or store in the fridge in an airtight container for up to 3 days.

Nutrition Facts : ServingSize 1 serving, Calories 423 calories, Sugar 7 grams, Fat 17 grams, Carbohydrate 35 grams, Fiber 5 grams, Protein 34 grams

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