Paella With Shrimp
Yield:
6 servings
Prep Time:
10 minutes
Cook Time:
1 hour 10 minutes
Total Time:
1 hour 20 minutes
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, peeled and chopped
- 1 head garlic, cloves peeled and minced
- Pinch red chile flakes
- 1 Tbsp chile powder
- 1 Tbsp smoked paprika
- 2 Tbsp each thyme, oregano and basil
- 2 large bell peppers - any colour - seeded, deveined and chopped
- 6 plum tomatoes, coarsely chopped
- 1 1/4 cup arborio rice
- 3 cups homemade bone broth, purchased stock or water
- 1 pound green beans, topped, tailed and cut into pieces, and lightly steamed
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh parsley, chopped
- 1 bunch fresh scallions, chopped
- 1 1/2 pounds jumbo shrimp, deveined (about 5 or 6 per
- person)
- 1 tsp unrefined sea salt, divided
- 1 tsp black pepper to taste
Instructions
- Using a Dutch oven, heat olive oil over medium-high heat. Add onions and sauté until soft, about 5 minutes.
- Add garlic, chile flakes, 1 tsp salt and sauté until garlic becomes fragrant, about 2 minutes.
- Add remaining spices, peppers and tomatoes and simmer for 10 minutes.
- Add rice, broth (stock or water) and add to pan.
- Cover and reduce heat to low. Cook until rice is tender - about 35 minutes.
- Add steamed beans, herbs, scallions, 1/2 tsp remaining salt, shrimp if using and let heat through, about 12 minutes. Serve.
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