15-Minute Shrimp PaellaSubmitted by: SPARK_RECIPES
IntroductionFrom your kitchen to Spain in just 15 minutes! From your kitchen to Spain in just 15 minutes!
1 tablespoon olive oil
1 cup frozen onions and peppers*
3 cloves garlic, minced
1 teaspoon sweet paprika
1 can (14.5 ounces) no salt added diced tomatoes
2 cups prepared brown rice
1 cup frozen peas
12 ounces cooked shrimp (about 32-36 medium shrimp)
* We used a frozen veggie mix to save time. Feel free to swap in fresh.
We used pre-cooked frozen shrimp in this recipe. You can use raw shrimp, but you'll need to add them before the tomatoes and rice, cooking just until they are opaque and the tails curl toward the heads.
Preheat a large skillet over medium-high, then add the oil.
When the oil is hot, add the peppers, onions, garlic, and paprika. Cook, stirring often, for five minutes, until the vegetables start to brown.
Remove the saffron threads from the water and discard them. Add the saffron water, tomatoes and rice, stir to combine, and cook for two minutes.
Add the peas and shrimp and cook just until heated through.
Portion size: 2/3 cup rice and veggies with 3 ounces shrimp
Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography