Shrimp Paella

If you’re looking for a dish that infuses your home with that “I’m an amazing chef” smell–but in reality is a cinch to make–then you’re in the right place my friend. This variation on the traditional Spanish rice dish is jam-packed with nutrients from fresh veggies, protein from shrimp, fiber from whole grains and FLAVOR. Serious flavor. Substitute the veggies to your liking, use chicken or tofu instead of shrimp, and rice or barley instead of the quinoa/couscous blend we used. It’s an easy meal to prepare for a large dinner party too (our recipe served four). Savor the smell while the dish is simmering, enjoy the taste, and then brush your shoulder off you baller chef you.

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Ingredients
1 cup whole grains (quinoa, couscous, rice, barley-or any combo you choose!)
1 bag frozen shrimp, the more shrimp the merrier!
1 cup peas
1 carton grape tomatoes, halved
1 can of artichokes, drained 20 Kalamata olives, halved
3 tbsp olive oil
1 1/2 cups diced onion
1 orange pepper
1 yellow pepper
1 fennel, cut into strips
1/2 teaspoon garlic powder
2 bay leaves
1/2 tsp paprika
1/4 tsp crushed red pepper
1/4 cup white wine vinegar
1 can of vegetable stock
salt and pepper to taste
(Paella’s signature spice is Saffron, but we didn’t have any on hand. If you’ve got it, add 1/2 tsp)

Steps
Cook your choice of grain according to package directions and set aside
Heat oil in a pan and sautee onions, peppers and fennel until tender
Sprinkle garlic powder, paprika, and crushed red pepper over vegetables
Add bay leaves and stir in grains
Add vinegar, vegetable stock and salt and let simmer

Cook on low and stir regularly until most of the liquid is absorbed (about 20 minutes)
Add shrimp, peas, tomatoes, olives, and artichokes and simmer for another  2 minutes
Turn off heat, cover pan and let the flavors absorb for another 10 minutes
Remove the bay leaves and serve!

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