Weeknight Shrimp Paella
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!
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Prep Time: 5 -
Cook Time: 25 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x -
Category: Mains -
Method: Stovetop
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Cuisine: Spanish
Category:
Method:
Cuisine:Ingredients
- 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 1/2 cups Arborio or short-grain white rice, dry
- 1 1/2 teaspoons paprika
- 1 pinch saffron (optional)
- 1/4 teaspoon sea salt
- 1 pinch black pepper
- 3 cups chicken or vegetable broth
- 1 cup peas, fresh or frozen
- 1 pound shrimp, thawed
Instructions
- 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
- Serving Size: 1 serving
- Calories: 423
- Sugar: 7 grams
- Fat: 17 grams
- Carbohydrates: 35 grams
- Fiber: 5 grams
- Protein: 34 grams
Find it online: https://kaynutrition.com/weeknight-shrimp-paella/