By Blaire
Peel and devein the shrimp if not already done. Set them aside.
Chop the bell pepper into small pieces.
In a large pan or paella pan, heat the olive oil over medium heat.
Add the chopped bell pepper to the pan and sauté for about 5 minutes until softened.
Add the smoked paprika and saffron to the pan, stirring well to release the flavors.
Add the rice to the pan, stirring to coat it with the oil and spices. Cook for about 2 minutes.
Pour in the vegetable or fish stock, stirring to combine. Bring to a gentle simmer.
Add the peas to the pan and stir. Cook for 15 minutes, stirring occasionally.
Season with salt and black pepper to taste.
Place the shrimp on top of the rice mixture, cover, and cook for an additional 10-12 minutes, until the shrimp are pink and cooked through, and the rice is tender.
Turn off the heat and let the paella rest for about 5 minutes before serving.
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This Main Course Seafood Spanish recipe is ready in 45 minutes and features Shrimp, Short-grain rice, Peas and other delicious ingredients. Contains 400 calories total.
Peel and devein the shrimp if not already done. Set them aside.
Chop the bell pepper into small pieces.
In a large pan or paella pan, heat the olive oil over medium heat.
Add the chopped bell pepper to the pan and sauté for about 5 minutes until softened.
Add the smoked paprika and saffron to the pan, stirring well to release the flavors.
Add the rice to the pan, stirring to coat it with the oil and spices. Cook for about 2 minutes.
Pour in the vegetable or fish stock, stirring to combine. Bring to a gentle simmer.
Add the peas to the pan and stir. Cook for 15 minutes, stirring occasionally.
Season with salt and black pepper to taste.
Place the shrimp on top of the rice mixture, cover, and cook for an additional 10-12 minutes, until the shrimp are pink and cooked through, and the rice is tender.
Turn off the heat and let the paella rest for about 5 minutes before serving.
Calories per Serving: 400
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