Spanish-Inspired Shrimp Paella
with Toasted Almonds- Shrimp
- Egg
- Milk
- Mustard
- Soy
- Sulphites
- Almonds
- Sulphites
- Tree nuts
- Fish
- Wheat
- Egg
- Sesame
- Gluten
- Mustard
- Soy
- Crustaceans
- Milk
- May contain traces of allergens
- Peanuts
Juicy shrimp burst with flavour in this all-in-one rice dish that will transport you to the coast of Spain. Almonds add lots of crunch and toasty flavour to this more-ish supper.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May be present: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
170 g
Broccolini
1 tbsp
Garlic Puree
(May be present: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Sesame, Mustard, Soy, Milk, Peanuts)
113 g
Green Peas
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
56 g
Yellow Onion, chopped
7 g
Parsley
28 g
Almonds, sliced
(Contains: Almonds May be present: Sulphites, Egg, Sesame, Gluten, Mustard, Soy, Milk, Peanuts)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Tree nuts, Wheat, Sesame, Mustard, Milk, Peanuts)
1 unit(s)
Sweet Bell Pepper
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Halve all stalks crosswise.
- Core, then cut pepper into 1/4-inch pieces.
- Finely chop parsley.
- Using a strainer, rinse rice until water runs clear.
- Heat a large pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then onions and peppers. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
- Add rice, garlic puree and half the Smoked Paprika-Garlic Blend.
- Cook for 30 sec, stirring often, until fragrant.
- Add wine. Bring to a boil over high. Cook for 1-2 min, stirring occasionally, until reduced slightly.
- Add broth concentrate, 1 cup (2 cups) water and vegetable stock powder to the pot and bring to a boil.
- Once boiling, reduce heat to low. Cover and cook for 8 min.
- Add broccolini and peas. Cover and cook for 4-5 min until rice is tender, liquid is absorbed and veggies are tender. [tester: check timing on veg and rice]
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Meanwhile, drain and rinse shrimp, then pat dry with paper towels. Season with remaining smoked paprika, salt and pepper.
- Return the same pan (from step 4) to heat over medium-high. Add 1 tbsp (2 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink. **
- In a small bowl, combine chipotle sauce with 2 tbsp (4 tbsp) water.
- Season rice mixture with salt, then mix veggie in and fluff with fork.
- Divide rice mixture between plates.
- Top with shrimp.
- Drizzle with chipotle sauce.
- Sprinkle with almonds and parsley.
