Spanish-Inspired Shrimp Paella
with Toasted Almonds
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.
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
285 g
Crevettes
(Contient: Crevettes)
2 cs
Sauce au chipotle
(Contient: Oeuf, Lait, Moutarde, Soya Peut contenir : Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)
170 g
Broccolini
1 cs
Purée d’ail
(Peut contenir : Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)
6 g
Mélange paprika fumé et ail
(Contient: Sulfites Peut contenir : Noix, Blé, Sésame, Moutarde, Soya, Lait, Arachides)
113 g
Petits pois
4 cs
Vin blanc de cuisine
(Contient: Sulfites Peut contenir : Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)
56 g
Oignon, haché
7 g
Persil
28 g
Amandes, tranchées
(Contient: Amandes Peut contenir : Sulfites, Oeuf, Sésame, Gluten, Moutarde, Soya, Lait, Arachides)
7.5 g
Bouillon de légumes en poudre
(Contient: Soya, Sulfites Peut contenir : Noix, Blé, Sésame, Moutarde, Lait, Arachides)
1 pièce(s)
Poivron
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
