Quick Bacon and Shrimp Paella-Style Rice
with Peas and Bell Pepper
Smoky bacon, juicy shrimp, sweet peas, and vibrant bell peppers come together in this speedy, flavourful take on paella. A perfect one-pan meal for busy nights!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Parboiled Rice
285 g
Shrimp
(Contains: Shrimp)
100 g
Bacon Strips
56 g
Yellow Onion, chopped
1 unit(s)
Sweet Bell Pepper
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 tbsp
Garlic Puree
(May contain traces of: Tree nuts, Wheat, Milk, Mustard, Sesame, Soy, Crustaceans, Fish, Gluten, Sulphites, Egg)
56 g
Green Peas
7 g
Parsley
1 unit(s)
Lemon
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
½ tbsp
Oil*
0.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 450˚F.
- Wash and dry all produce.
- Core, then cut pepper into 1/4-inch pieces.
- Heat a medium pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, 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.
- Add peas, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, cover and reduce heat to medium-low.
- Cook for 17-18 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- 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.**
- 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 (1 tbsp) oil 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.**
- Crumble bacon.
- Fluff rice with a fork.
- Into the pot with the rice, add lemon zest, half the bacon and half the parsley. Stir to combine.
- Divide paella-style rice between bowls.
- Top with shrimp, remaining bacon and remaining parsley
- Squeeze a lemon wedge over top, if desired.
