By michelle s
Heat 1 tablespoon of olive oil in a large skillet or paella pan over medium heat.
Add the finely chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent, about 3-4 minutes.
Add the diced red bell pepper and continue to cook for another 2 minutes until it starts to soften.
Stir in 1/2 teaspoon saffron or smoked paprika, and cook for an additional minute to release the spices' aromas.
Add the shrimp to the pan and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp and set aside.
Pour in 1 cup of chicken or vegetable broth and 1/2 cup of water. Bring to a gentle simmer.
Stir in the cooked rice and peas into the pan, mixing well to combine. Season with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Arrange the cooked shrimp on top of the rice mixture.
Cover the pan with a lid or aluminum foil and let the paella cook on low heat for 10 minutes to allow the flavors to meld.
Remove the cover and let the paella sit off the heat for a couple of minutes before serving. This will allow the bottom to get slightly crispy.
Serve the paella with lemon wedges on the side for squeezing over the top before eating.
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This Main Dish Spanish Seafood recipe is ready in 45 minutes and features shrimp, cooked short-grain rice or paella rice, peas and other delicious ingredients. Contains 380 calories total.
Heat 1 tablespoon of olive oil in a large skillet or paella pan over medium heat.
Add the finely chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent, about 3-4 minutes.
Add the diced red bell pepper and continue to cook for another 2 minutes until it starts to soften.
Stir in 1/2 teaspoon saffron or smoked paprika, and cook for an additional minute to release the spices' aromas.
Add the shrimp to the pan and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp and set aside.
Pour in 1 cup of chicken or vegetable broth and 1/2 cup of water. Bring to a gentle simmer.
Stir in the cooked rice and peas into the pan, mixing well to combine. Season with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Arrange the cooked shrimp on top of the rice mixture.
Cover the pan with a lid or aluminum foil and let the paella cook on low heat for 10 minutes to allow the flavors to meld.
Remove the cover and let the paella sit off the heat for a couple of minutes before serving. This will allow the bottom to get slightly crispy.
Serve the paella with lemon wedges on the side for squeezing over the top before eating.
Calories per Serving: 380
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