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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
¾ tasse(s)
Riz étuvé
285 g
Crevettes
(Contient: Crevettes)
100 g
Tranches de bacon
56 g
Oignon, haché
1 pièce(s)
Poivron
6 g
Mélange paprika fumé et ail
(Contient: Sulfites Peut contenir : Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)
1 cs
Purée d’ail
(Peut contenir : Noix, Blé, Lait, Moutarde, Sésame, Soya, Crustacés, Poisson, Gluten, Sulfites, Oeuf)
56 g
Petits pois
7 g
Persil
1 pièce(s)
Citron
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
½ cs
Huile*
0.12 cc
Sel*
0.12 cc
Poivre*
Ustensiles
Instructions
- 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.
