By Blaire
Begin by preparing all the ingredients. De-vein and clean the shrimp. Dice the mixed peppers into small pieces. Set aside.
In a saucepan, heat the chicken broth until warm. Add the saffron threads to the broth to infuse their flavor.
In a paella pan or a large, shallow frying pan, heat the olive oil over medium heat. Add the diced peppers and peas, and sauté until softened, about 5 minutes.
Add the shrimp to the pan and cook until they turn pink, about 3 minutes on each side. Remove the shrimp from the pan and set aside.
Add the short-grain rice to the pan, stirring to coat the rice with the oil and vegetables. Cook for about 1-2 minutes.
Pour the saffron-infused broth into the pan. Stir to combine the rice and vegetables. Season with salt and pepper to taste. Bring the mixture to a simmer.
Cook without stirring for about 15-18 minutes, or until the rice has absorbed most of the liquid and is tender. If the top layer of rice looks undercooked, you can gently mix it into the wet rice below.
Lay the cooked shrimp on top of the rice mixture. Cover the pan with a lid or foil and cook for an additional 3-5 minutes to warm the shrimp through.
Remove the pan from heat and let rest for 5 minutes. Squeeze fresh lemon juice over the paella before serving.
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This Main Course Seafood Spanish Cuisine recipe is ready in 40 minutes and features Shrimp, Short-grain rice, Mixed peppers and other delicious ingredients. Contains 540 calories total.
Begin by preparing all the ingredients. De-vein and clean the shrimp. Dice the mixed peppers into small pieces. Set aside.
In a saucepan, heat the chicken broth until warm. Add the saffron threads to the broth to infuse their flavor.
In a paella pan or a large, shallow frying pan, heat the olive oil over medium heat. Add the diced peppers and peas, and sauté until softened, about 5 minutes.
Add the shrimp to the pan and cook until they turn pink, about 3 minutes on each side. Remove the shrimp from the pan and set aside.
Add the short-grain rice to the pan, stirring to coat the rice with the oil and vegetables. Cook for about 1-2 minutes.
Pour the saffron-infused broth into the pan. Stir to combine the rice and vegetables. Season with salt and pepper to taste. Bring the mixture to a simmer.
Cook without stirring for about 15-18 minutes, or until the rice has absorbed most of the liquid and is tender. If the top layer of rice looks undercooked, you can gently mix it into the wet rice below.
Lay the cooked shrimp on top of the rice mixture. Cover the pan with a lid or foil and cook for an additional 3-5 minutes to warm the shrimp through.
Remove the pan from heat and let rest for 5 minutes. Squeeze fresh lemon juice over the paella before serving.
Calories per Serving: 540
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