Quick and Easy Shrimp Paella
Equipment
- Large skillet with lid
- Measuring cups and spoons
- Fork
Ingredients
- ½ lb. shrimp cleaned (chicken can also be used)
- 2 garlic cloves crushed
- 2 tablespoons butter or margarine
- 1 tablespoon cornstarch
- 1 ¼ cups chicken broth
- 1 can 14 1/2 oz. chopped tomatoes with liquid
- ½ cup sliced pepperoni
- 1 package 10 oz. frozen peas, thawed
- ¼ teaspoon cayenne pepper
- 1 ½ cups dry minute rice
- ⅛ teaspoon saffron
Instructions
Saute Shrimp and Garlic:
- In a large skillet, melt the butter over medium heat.
- Add the crushed garlic and shrimp, and sauté until the shrimp are pink, approximately 2 minutes.
Thicken Sauce:
- Stir in the cornstarch and cook for 1 minute to thicken the sauce.
Add Ingredients:
- Add the chicken broth, chopped tomatoes with liquid, sliced pepperoni, thawed peas, and cayenne pepper to the skillet.
- Bring the mixture to a full boil, stirring occasionally.
Stir in Rice and Saffron:
- Stir in the dry minute rice and saffron.
- Cover the skillet and remove it from the heat.
Let Stand:
- Let the paella stand, covered, for 5 minutes to allow the rice to absorb the liquid and the flavors to meld.
Fluff and Serve:
- After 5 minutes, uncover the skillet and fluff the paella with a fork.
- Serve hot.
Notes / Tips / Wine Advice:
Wine Pairing:
A crisp and dry white wine like Albariño or Verdejo would complement the flavors of the shrimp paella, enhancing the seafood notes while balancing the richness of the dish.Nutritional Information
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 20 g | Fat: 10 g | Fiber: 5 g | Sugar: 5 g
