One-Pot Spanish-Style Shrimp & Rice

Ingredients

Quantities are for 4 servings.

• 1 1/4 lb Shrimp, peeled and deveined
• 1 1/2 cups White rice, uncooked
• 1 each Yellow onion, diced
• 1 each Bell pepper, diced
• 4 cloves Garlic
• 1 can (14.5 oz) Diced tomatoes, canned
• 2 1/2 cups Chicken broth
• 1 tbsp Smoked paprika
• 1/4 tsp Saffron or turmeric
• 2 tbsp Olive oil
• 3/4 cup Frozen peas
• 1 each Lemon

Instructions

1. Pat the shrimp dry and season lightly with salt and pepper; set aside in the refrigerator until needed.
2. Heat the olive oil in a large deep skillet or paella pan over medium heat. Add the onion and bell pepper and cook 5 minutes, until softened.
3. Add the garlic, smoked paprika, and saffron (or turmeric) and cook 1 minute, until fragrant.
4. Stir in the uncooked rice, coating it in the oil and spices. Add the diced tomatoes (with juices) and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer 15-18 minutes, until the rice has absorbed most of the liquid and is just tender.
5. Nestle the shrimp into the rice along with the frozen peas. Cover and cook 5-6 minutes more, until the shrimp are opaque and firm all the way through (cut one in half to check if unsure) and no longer translucent in the center.
6. Remove from heat, squeeze fresh lemon juice over the top, and let sit covered 3 minutes before serving.