Spanish Shrimp and Rice | Quick & Easy ONE-PAN Recipe

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken is lower in calories, while canned tuna is more economical.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers color and flavor at a lower cost.

Finely chop one small onion, roughly chop four cloves of garlic, finely chop one red bell pepper, and one peeled carrot.

Heat a large fry pan over medium heat and add 2 tablespoons of extra virgin olive oil.

Add the chopped vegetables to the pan and mix continuously for 3-4 minutes until lightly sautéed.

Add 1/2 teaspoon of hot smoked Spanish paprika and mix to coat the vegetables.

Add 2 finely grated tomatoes (or substitute with 1/4 cup canned tomato sauce) and season with sea salt and black pepper; mix and simmer for a couple of minutes.

After 3-4 minutes, add 2 cups of vegetable broth and 1/4 teaspoon of saffron threads; bring to a boil.

Measure out 1 cup of long grain rice and rinse it under water until clear.

Once the broth is boiling, add the rice and mix to distribute evenly; cover and lower the heat to low medium.

After 10-12 minutes of simmering, add 1/3 cup of frozen peas and 1 pound of raw jumbo shrimp, ensuring they are in a single layer; cover and simmer for another 3-5 minutes until cooked through.

Remove from heat and fluff the rice with a fork; transfer to a serving dish and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens