Confession, this is NOT traditional Paella by any means. However, it IS an incredibly delicious and easy take on authentic Spanish version. We chose to use turmeric in this recipe for ease, but if you have saffron available, definitely use it. Paella any way you choose to make it is a show stopper, for sure. The choices for the meats you decide to use are endless too, which is another reason why we love Paella so much. We chose Sizzlefish Wild Gulf Shrimp due to how easy it is to prepare and how perfectly the tender, juicy shrimp go with all of these flavors.
Comfort food is definitely on everyone’s mind these days, along with using easy to find ingredients in your pantry. This recipe for Easy Shrimp Paella is the perfect food to accommodate all of those needs. This dish is deliciously seasoned with the combination of fragrant jasmine rice, sautéed sweet vegetables, warm earthy tones from the turmeric and paprika, the freshness of the peas and those super juicy sautéed shrimp. The colors are amazing too! It just makes you happy to see and smell all of this goodness as it comes together.
1 lb Sizzlefish Wild Gulf Shrimp
1 TBSP Olive Oil
1 Large Onion, diced small
2 large Red Peppers, diced small; reserve some for garnish
3 Garlic Cloves, minced
1 tsp Turmeric
1/2 tsp Paprika
2 cups Jasmine Rice or Long Grain White Rice
3-4 cups Vegetable Broth
1/2 tsp Salt
1/4 tsp Pepper
2 cups Frozen Peas; thawed; reserve some for garnish
Heat oil in a large skillet over medium.
Add the shrimp to the pan and cook until opaque, flipping to cook evenly on both sides. Once cooked through, remove the shrimp from the pan.
Next add the onions and peppers to the hot pan. Cook until the vegetables soften and the onions just turn translucent.
Add the garlic, turmeric and paprika to the onion and pepper mixture; cook 1 minute, stirring constantly.
Stir the rice into the onion mixture cook for about 3 minutes stirring constantly.
Next, add 3 ½ cups vegetable broth (add remaining as needed during cooking), salt and pepper to the rice, stir well.
Turn the heat to high and bring to a boil without stirring. When the mixture comes to a boil, reduce the heat to simmer, cover and cook for 20 minutes or until the rice is tender, stir occasionally to make sure there is enough liquid and that the rice doesn’t stick to the bottom of the pan.
When the rice is cooked through, add the thawed peas and shrimp.
Serve hot. Garnish each plate with a little fresh diced red pepper and peas.
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