Even if you’re a happy meat-eater like myself, you need to add the ingredients for this delicious paella to your shopping list. This shrimp paella dish is super simple but also pretty impressive if you’re cooking for a crowd. Even better, you can stick any leftovers in the fridge and avoid the dining hall for your next few lunches.
This recipe is quickly becoming one of my favorites because it’s simple, delicious, and healthy. There are a thousand different recipes for paella out there, but two ingredients in particular are essential to giving paella its signature flavor: saffron and Spanish or short-grain rice.
Ever hide a pill in a scoop of peanut butter to fool your dog into taking medicine? Well, this is kind of like that if you sneak a cup of brown rice into the mix. It makes the recipe a little bit healthier without losing any of the flavor (and believe me, it has loads of flavor).
- Prep Time:20 minutes
- Cook Time:25 minutes
- Total Time:45 minutes
- 1 lb. shrimp, peeled and deveined
- 1/4 cup fresh parsley, chopped
- 1/2 cup peas
- 2 roma tomatoes
- 2 bell peppers, chopped
- 1 large yellow onion, chopped
- 1/2 cup shredded carrots (optional)
- 1 cup brown rice, cooked
- 1 cup Spanish rice, cooked
- 2 tablespoon extra virgin olive oil
- 4 garlic cloves, chopped
- 1 pinch Spanish saffron
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 2 teaspoon black pepper
- 2 teaspoon salt
Make your life easier and prepare all of your veggies beforehand.
Heat olive oil in a large skillet on medium heat.
Saute the chopped garlic for 2 minutes (or until you start to smell the garlicky goodness).
Add the carrots, chopped onions and peppers, cover and cook for about 5 minutes or until tender.
Add the tomatoes, peas and shrimp, cover and cook for another 15 minutes, stirring occasionally.
Once the shrimp is pink, add in the cooked rice, parsley and spices. Stir until combined and continue to cook for another 3 minutes.
Remove from heat and enjoy!