Shrimp & Vegetable Paella

Print Recipe
Shrimp & Vegetable Paella
No paella pan or short-grain rice? Use a large skillet and long-grain rice.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Meal Type Dinner, Lunch
Main Ingredient Fish & Seafood
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Meal Type Dinner, Lunch
Main Ingredient Fish & Seafood
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Marinate shrimp in lemon juice, garlic, salt, pepper and McCormick Salmon Rub if desired. Grill until shrimp turns pink throughout. Set aside.
  2. Heat oil in a 13" paella pan or large skillet over medium-high heat. Add onion and garlic; cook, stirring constantly, until tender and lightly browned, about 30 seconds. Add carrots, bell pepper, cauliflower, zucchini, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes.
  3. Crumble saffron over vegetables in pan (if using). Stir in stock and salt. Increase heat to high. Bring to a boil; cook 3 minutes. Stir in rice and green beans. Reduce heat to medium; cook until rice is tender but still has a bite, about 12 minutes (During the last few minutes of cooking, you should hear rice crackling at the bottom of the pan.) Remove paella from heat, add grilled shrimp; cover with a clean kitchen towel, and let stand 5 minutes. Garnish with thyme or parsley leaves, if desired.
  4. Three simple keys guarantee success with this comforting family dish. The rice - Paella uses short-grain rice such as Bomba or Valencia that doesn't turn starchy-creamy like Arborio in risotto. The pan - Paella gets its name from the shallow double-handled pan in which it cooks. Carbon steel pans are preferred because they heat quickly. The ratio - The stock-to-rice ratio is critical. One cup of Bomba rice needs six cups of stock, while one cup of Valencia rice needs four cups of stock.
Recipe Notes

400 Calories

Serve with 1/2 cup fat free cottage cheese sprinkled with cinnamon, nutmeg and/or Splenda plus 7 sliced raw almonds.
Tall glass of Diet Iced Green Tea

500 Calories

Serve with 1/2 cup fat free cottage cheese sprinkled with cinnamon, nutmeg and/or Splenda plus 7 sliced raw almonds.
2 cups - red grapes (or any fruit from the 100 calorie Fruit List)
Tall glass of Diet Iced Green Tea

Share this Recipe

Leave a Reply

  • (will not be published)