Shrimp and Pea Paella

September 24, 2015

This one-pot, 30-minute Shrimp and Pea Paella is the perfect meal for busy weeknights!

3 tablespoons olive oil
5 garlic cloves, minced
1 shallot, minced
1 1/2 cups Arborio rice (I’ve also used long and medium-grain brown rice and it was just as delicious)
1 pinch of saffron, about 5-10 strands
1/4 cup dry white wine (sauvingon blanc or pinot grigio work)
1 1/2 cups chicken or vegetable stock
1 can (14.5 ounces) diced tomatoes, drained
3/4 pound large shrimp, peeled and de-veined, tails on or off
1 cup frozen peas, thawed
Salt and pepper to taste

In a large skillet, heat oil and shallot over medium heat. Cook until shallot is softened, about 3 minutes. Add garlic and cook for 1 minute or until fragrant. Stir in rice and cook until rice is lightly...
See the full directions on my site

Nutritions

Calories
446

Sodium
400mg
16% DV

Fat
15g
23% DV

Protein
25g
50% DV

Carbs
48g
16% DV

Fiber
5g
20% DV