Shrimp Paella
⏳ Time
45 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Instead of saffron, you can add turmeric. If the broth evaporates, you can dilute it with water or wine. In addition to shrimp, you can add chicken (in that case, it should be sautéed at the very beginning until partially cooked).
Ingredients
- Red Long Chili Peppers - 1 piece
- Onion - 1 head
- Garlic - 4 cloves
- Long-Grain Rice - 10.6 oz
- Saffron - a pinch
- Peeled Cooked Shrimp - 14.1 oz
- Chicken Broth - 1 qt
- Parsley - to taste
- Canned Corn - to taste
- Meyer Lemon Juice - to taste
- Dry White Wine - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - to taste
- Tomatoes - 3 pieces
Step by Step guide
Step 1
Prepare chicken broth.
Step 2
Cut the bell pepper into strips, the onion into half rings, and slice the garlic.
Step 3
Peel the tomatoes and chop them into cubes.
Step 4
Sauté the onion, garlic, and pepper in olive oil for 3–5 minutes.
Step 5
Add the rinsed rice with saffron to the skillet and cook for 2–3 minutes.
Step 6
Add the tomatoes, salt, pepper, and broth. Bring to a boil, then reduce the heat, leaving uncovered, and simmer for 10–15 minutes.
Step 7
Add the cooked shrimp, corn, parsley, and lemon juice. Cover and cook for 3–4 minutes until heated through.
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