Quick Bacon and Shrimp Paella-Style Rice
with Peas and Bell Pepper
Tags:
Quick
•Discovery
Allergens:
Shrimp
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time20 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
285 g
Shrimp
(Contains Shrimp)
100 g
Bacon Strips
56 g
Yellow Onion, chopped
1 unit(s)
Sweet Bell Pepper
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Milk, Wheat, Mustard, Sesame, Sulphites, Triticale, Peanuts, Soy)
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
¼ cup
Parboiled Rice
56 g
Green Peas
7 g
Parsley
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Lemon
Nutrition Values
Calories680 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate77 g
Sugar7 g
Dietary Fiber8 g
Protein37 g
Cholesterol205 mg
Sodium1130 mg
Trans Fat0 g
Potassium1350 mg
Calcium175 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
1
- Core, then cut pepper into 1/4-inch pieces.
- Heat a medium pot over medium heat.
- When hot, add 1 tbsp butter (dbl for 4 ppl), then onions, half the garlic puree, half the Smoked Paprika Blend, peppers and rice. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
2
- Add peas, broth concentrate, 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to the pot and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.
- Remove the pot from heat. Set aside, still covered.
3
- Meanwhile, arrange bacon strips in a single layer on one side of a parchment-lined baking sheet.
- Roast bacon in the top of the oven until crispy and cooked through, 8-12 min.**
4
- Meanwhile, zest lemon, then cut into wedges.
- Roughly chop parsley.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Toss shrimp, remaining spice blend and remaining garlic puree with 1/2 tbsp oil (dbl for 4 ppl) in a medium bowl. Season with salt and pepper.
- Add to the other side of the baking sheet with bacon.
- Bake in the middle of the oven until shrimp just turn pink, 5-6 min.**
5
- Fluff rice with a fork.
- Crumble bacon,
- Stir in lemon zest, half the bacon and half the parley into the rice.
- Divide paella-style rice between bowls.
- Top with remaining bacon and shrimp.
- Sprinkle remaining parsley over top.
- Squeeze over a lemon wedge.
