Thursday, December 20, 2012

Shrimp Paella for Lunch

I should have been making toffee or baking for the weekend, but instead Patrick came over and made paella for Dan and me today. When we were in Spain years ago, Patrick became very fond of paella, and he's been wanting to come over and prepare some, so I got the ingredients and he did the cooking.  I'll post the recipe we used.


Paella can be made in many different ways and with many different ingredients. This version is adapted from The Unsalted Paella in a restaurant will have anywhere from 780mg to as high as 5050mg of sodium. This recipe is flavorful and very low sodium.
Shrimp Paella  Serving's:  4
Per Serving: - Calories 395; Sodium 115mg

It is important to get all your ingredients chopped, measured, prepared before you start cooking. 

1 pound uncooked, peeled deveined shrimp(or shrimp and scallops)
2 cups low sodium chicken broth
3 Tbsp EVOO
1 cup chopped onion
2 cloves garlic minced
1 cup Arborio rice
2 medium tomatoes, skinned and chopped coarsely
1 red bell pepper sliced
4 large Crimini mushrooms quartered
½ cup frozen English peas
½ tsp Saffron threads
½ lemon juice
1 tsp smoked paprika

1. Put the 2 cups of chicken broth in a large pot, add the saffron and bring the broth to a very low simmer to allow the saffron to mix well. 

2. In a large skillet add 2 Tbsp olive oil and on medium high sauté the onions until translucent.  Add the garlic and cook for 2 minutes. 
3. Next add the bell pepper and cook for 5 minutes stirring so that it doesn’t stick.  Add the mushrooms, peas, tomatoes and cook 2 minutes more.
4. Add 1 Tbsp of the oil & rice in the pan and sauté for 3 minutes making sure that the rice becomes completely coated. 
5. Add the hot chicken broth and the smoked paprika.  Cook over medium heat until the liquid is almost gone, approximately 20 minutes or until the rice is tender.  If rice is not tender, add a little more chicken stock (or water) and simmer until rice is done.
6. Nestle the shrimp into the rice, cover and cook until shrimp are opaque in center, about five minutes.
7.  When the rice is done, squeeze the lemon over the dish and cook for another minute. Season to taste with fresh ground black pepper.

Saute onions, garlic, red pepper.
Add tomatoes, mushrooms, green peas.
Add rice.
Add broth.
When rice is cooked add scallops and shrimp.
Ready to eat.

Ready to eat, and it was delicious.  Thanks Patrick.  You can come back anytime and cook paella for us.  He didn't offer to stay and help with making the toffee or with the baking.

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