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Shrimp Paella with Saffron Rice, Peas, and Bell Peppers
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Course Main Course
Cuisine Spanish
Servings 4 people

Equipment

  • Large skillet
  • Wooden spoon
  • Measuring cups

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 1/2 cups short-grain rice
  • 1/4 teaspoon saffron threads
  • 1 cup frozen peas
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 3 1/2 cups chicken broth
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Lemon wedges, for serving

Instructions
 

  • Warm the olive oil in a large skillet over medium heat. Add the onion, garlic, and both bell peppers. Cook for 4 minutes until the vegetables soften.
  • Stir in the rice and saffron threads. Toast the rice for 2 minutes while stirring so the grains pick up the color and flavor.
  • Pour in the chicken broth, salt, and black pepper. Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover and cook for 15 minutes.
  • Scatter the shrimp and frozen peas over the rice. Replace the lid and cook for 6 more minutes until the shrimp turn pink and the rice absorbs most of the liquid.
  • Remove the pan from the heat and let it rest for 3 minutes. Serve with lemon wedges on the side.

Notes

Use short-grain rice so the grains stay slightly firm and do not turn mushy. If the rice looks dry before the shrimp go in, add a splash of warm broth. Leftovers reheat well in a covered skillet with a little extra broth to loosen the texture.
Course: Main Course
Cuisine: Spanish
Equipment: Large skillet, Wooden spoon, Measuring cups