Servings: 6 Servings
Calories: 387kcal
In the mood for a Spanish delight? Try this easy paella dish, ready in less than an hour.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound raw shrimp
- 2 teaspoons paprika
- ¼ teaspoon salt
- 1 medium onion chopped
- 2 large bell peppers chopped
- 1 clove garlic chopped
- 2 cups long grain rice
- 1 can whole peeled tomatoes 16 oz
- 3 cups low sodium chicken broth
- 1 cup frozen peas
- 1 cup fresh asparagus chopped
Instructions
- In a 12-inch skillet, warm 1 tablespoon olive oil over medium-high heat.
- Toss the shrimp in oil with ½ teaspoon paprika and ¼ teaspoon salt. Cook for approximately 2 to 3 minutes (or until shrimp is opaque), stirring frequently. Transfer the cooked shrimp to a bowl.
- Heat the remaining tablespoon of olive oil in the same skillet on medium-high heat. Next add the chopped onion and red peppers, cook 5 to 7 minutes (or until softened).
- Now add the asparagus, cook for 1 minute, stirring frequently. Next add the garlic and cook an additional minute, continue stirring.
- Add in the 2 cups of long-grain white rice, stirring for 2 minutes.
- Next add entire can of tomatoes, crushing into the mixture. Stir in remaining 1½ teaspoons paprika and the 3 cups chicken broth.
- Bring to a boil; cover and reduce heat. Let simmer for 20 minutes (or until rice is fully cooked).
- Next stir in the cooked shrimp and frozen peas. Cover skillet and let simmer until peas are heated through (approximately 3 to 5 minutes).
- Serve immediately.
Video
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Nutrition
Serving: 1 Serving | Calories: 387 kcal (19%) | Carbohydrates: 56 g (19%) | Protein: 24 g (48%) | Fat: 8 g (12%) | Cholesterol: 122 mg (41%) | Sodium: 267 mg (12%) | Potassium: 689 mg (20%) | Fiber: 5 g (21%) | Sugar: 3 g (3%) | Vitamin A: 1900 IU (38%) | Vitamin C: 53.6 mg (65%) | Calcium: 110 mg (11%) | Iron: 3.1 mg (17%)