A summertime classic that is easier (and more flexible) than you think!
Ingredients:
- 1.5 lb large shrimp, peeled and deveined
- 1 ½ cups Arborio rice (or any short-grain rice)
- 4 cups vegetable broth
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup canned diced tomatoes
- 1 teaspoon smoked paprika
- ½ teaspoon saffron threads (optional)
- ½ teaspoon turmeric powder
- 1 cup frozen peas
- ½ cup pitted green olives
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
- In a large paella pan or a wide skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
- Add the diced bell peppers to the pan and cook for a few minutes until they start to soften.
- Stir in the diced tomatoes, smoked paprika, saffron threads (if using), and turmeric powder. Cook for another 2 minutes to allow the flavors to meld.
- Add the Arborio rice to the pan and stir well, coating the rice with the vegetable mixture.
- Pour in the chicken or vegetable broth, season with salt and black pepper, and give it a good stir. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 15-20 minutes. Stir occasionally to prevent sticking.
- Meanwhile, in a separate skillet, heat a little olive oil over medium-high heat. Add the peeled and deveined shrimp, season with salt and black pepper, and cook for about 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- After the rice has cooked for 15-20 minutes and most of the liquid has been absorbed, scatter the frozen peas and pitted green olives over the rice. Give it a gentle stir.
- Arrange the cooked shrimp on top of the rice, pushing them slightly into the mixture. Cover the pan and cook for an additional 5-10 minutes until the rice is fully cooked and the flavors have melded together.
- Remove from heat and let the paella rest, covered, for a few minutes before serving.
- Garnish with freshly chopped parsley and serve the shrimp paella hot, with lemon wedges on the side for squeezing over the dish.