Smoky Shrimp Paella
with Sweet Bell Peppers and Garlic Rice
A dish full of texture and flavour, this recipe will blow you away! Tender rice, juicy shrimp and crisp veggies are the key to this luscious dish. Better than that? You won't believe how easy and delicious this classic dish is to put together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
30 g
Green Olives
½ cup
Basmati Rice
160 g
Sweet Bell Pepper
6 g
Garlic
1 tbsp
Smoked Paprika-Garlic Blend
50 g
Shallot
7 g
Parsley
1 box
Crushed Tomatoes
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Peel, then thinly slice shallot. Core, then cut peppers into 1/4-inch pieces. Roughly chop parsley. Slice olives. Peel, then mince or grate garlic Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the rice, half the garlic and 1/4 tsp spice blend. Toast, stirring often, until fragrant, 1 min. Add 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, still covered, until rice is tender and liquid has been absorbed, 12-14 min.
While rice cooks, sprinkle shrimp with the remaining spice blend. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4ppl), then shallots and peppers. Cook, stirring occasionally, until peppers are tender crisp, 5-6 min. Transfer veggies to a plate and set aside.
Add another 1 tbsp butter (dbl for 4 ppl) to the pan, then shrimp and remaining garlic. Cook, stirring occasionally, until cooked through, 4-5 min.**
Add crushed tomatoes to the shrimp. Cook, stirring often, until sauce is slightly thickened, 1-2 min. Add veggies and stir together until warmed through, 2-3 min.
Fluff rice with a fork, then sir in half the parsley and season with salt. Divide rice between plates. Top with shrimp and veggies. Sprinkle over green olives and remaining parsley.
