Saffron Shrimp Paella
A flavorful Spanish-inspired paella made with succulent shrimp, aromatic saffron, and arborio rice, mixed with colorful bell peppers, peas, and traditional seasonings. This simplified version delivers authentic paella taste in a manageable portion.
Ingredients
- •½ teaspoon olive oil
- •1 small onion
- •½ whole red bell pepper
- •3 cloves garlic
- •¼ teaspoon saffron threads
- •¼ teaspoon hot paprika
- •to taste salt and pepper
- •1 can reduced-sodium chicken broth
- •¾ cup arborio rice
- •6 ounces shrimp
- •½ cup frozen peas
- •thawed
Cooking Instructions
- 1.
In a medium heavy skillet with 2-inch sides, warm the oil over medium heat. Add the onion and bell pepper. Cook for 6 minutes until softened, stirring often. Stir in the garlic, saffron, paprika, and salt and pepper to taste. Add broth and rice.
8 min
- 2.
Bring to a boil; reduce the heat to low; cover and simmer for 12 minutes until the rice is almost tender. Nestle the shrimp and peas in the rice, and add 1/4 cup (or more) of the broth to moisten. Cover and cook until the shrimp are just opaque in the center, about 5 minutes. Season to taste with salt and pepper. Serve.
17 min
