Shrimp Paella
Courtesy of Harley Pasternak, M.Sc. & Laura Moser
Ingredients
- 1/2 tsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1/4 tsp saffron threads, crumbled
- 1/4 tsp hot Spanish paprika or hot Hungarian paprika
- Salt and black pepper
- 1 can (14 1/2 oz) chicken broth
- 3/4 cup arborio rice
- 6 oz peeled, deveined large shrimp
- 1/2 cup frozen peas, thawed
Directions
- Warm the oil over medium heat in a skillet
- Add the onion and bell pepper
- Cook for 6 minutes until softened, stirring often
- Stir in the garlic, saffron, and paprika
- Add salt and pepper to taste
- Add broth and rice
- Bring to a boil
- Simmer for 12 min until the rice is almost tender
- Nestle the shrimp and peas in the rice
- Add 1/4 cup broth to moisten
- Cover and cook until shrimp are opaque in the center (about 5 min)
- Season to taste with salt and pepper