Serves 4 (serving size: about 5 shrimp and 1 cup rice mixture)
Paella is a Spanish seafood and rice dish, prized for the crispy bits of rice that come from letting the rice sizzle in the pan, and the deep yellow color from saffron. We cheat the color with less expensive ground turmeric and speed the process with precooked brown rice. Make sure to spread the rice mixture in an even layer so the bottom can crisp. The shrimp take less than 5 minutes to cook. Rinse well under cold running water until completely thawed, and then pat dry before adding to the pan. Serve with simply steamed asparagus to round out the meal.
2 tablespoons canola oil
1/2 teaspoon ground turmeric
1 cup chopped red bell pepper
1 cup frozen green peas
1 tablespoon minced garlic
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
3 tablespoons unsalted chicken stock (such as Swanson)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
12 ounces frozen medium shrimp, thawed, peeled, and deveined
2 tablespoons fresh lemon juice
Est. added sugars 0g
How to Make It
Heat oil in a large skillet over medium-high. Add turmeric; cook 1 minute, stirring constantly. Add bell pepper, peas, and garlic to pan; cook 2 minutes, stirring occasionally.
Stir in rice; spread in an even layer. Cook, without stirring, 3 minutes. Reduce heat to medium. Stir in stock, salt, and pepper. Spread rice mixture in an even layer in pan. Cook, without stirring, 7 minutes.
Arrange shrimp on top of rice mixture; cover and cook 3 to 4 minutes or until shrimp are done. Drizzle lemon juice over pan. Serve immediately.