It turns out my husband doesn’t only know how to make seafood paella- he knows how to make other paellas and I didn’t even know that. He made another version, this time involving just chicken, sausages, and a few pork pieces. This one is a bit rich and heavy, which is why I wasn’t able to eat so much. But I did eat a lot; because who would be able to say no to such a flavorful version? Plus, we’re meat lovers. That version is like our vision of food heaven.
See what our friends from Cooking With Sugar have to say about this recipe:
“Spanish Shrimp Paella is a simple dish that you can easily make at home for a dinner or a party. This is also a great recipe for a quick meal if you need to whip something up after work because you can make it in about 30 minutes. A pound of frozen shrimp and some ingredients you can easily have on hand make this dish a snap.”
This is really the advantage to this. Most of the ingredients can be found in the pantry. You can also substitute them with those that you have on hand.
Ingredients
- 1 pound of Extra Large frozen raw shrimp, thawed, peeled and deveined
- 1 1/2 cups of Great Value long grain rice
- 5 tablespoons of Bertolli olive oil
- 1 medium onion, chopped
- 2-3 cloves of garlic, chopped
- 3 cups of College Inn chicken broth
- 1 (14 oz) can of Hunt’s diced tomatoes
- 1 (7 oz) can of Conchita whole Pimientos, drained and sliced
- 1 cup of fresh chopped Italian parsley
- A few threads of Spice Islands saffron
- Salt and fresh ground black pepper to taste
- 1 cup of Green Giant frozen peas
Instructions
Put shrimp in a bowl and season well with salt, pepper and 3 tablespoons of olive oil. Set aside to marinate while you get the rice cooking.
Add 3 tablespoons of olive oil, the onions and garlic to a large frying or paella pan over high heat. Season well with salt and pepper and sauté for a few minutes. Add the tomatoes, rice, saffron and chicken stock, stir well, cover and turn down heat to a medium simmer, cooking for about 15 minutes. Uncover and give everything a good stir. Then top with the frozen peas, shrimp, sliced pimientos and parsley, cover and cook for another 12-15 minutes until shrimp are opaque and most of the liquid is evaporated.
Remove from stove and allow the paella to sit uncovered for 5-10 minutes before serving.
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Quick Tip: Serve this with your favorite wine if you like.
Thanks again to Cooking With Sugar for this amazing recipe.
