RCI-RC.001.0204.001
Spanish Paella
Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention—public domain government resource This Spanish-inspired rice dish includes shrimp and lots of vegetables.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- 2 tbsp
- onion1 mediumdiced
- garlic1 cloveminced
- 1 cup
- 1 cup
- ¾ cup
- 2½ cups
- frozen peas¾ cupthawed
- x 14-oz can tomatoes with no sodium added1 unit
- x 15-oz can chickpeas1 unitrinsed and drained
- 1 lb
- ⅛ tsp
- ⅛ tsp
- ⅛ tsp
Method
1
Heat olive oil in a large paella pan or wide skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
2
Add the minced garlic to the pan and stir constantly for about 30 seconds until fragrant.
1 minutes
3
Add the dry rice to the pan and stir to coat with the oil, cooking for 1-2 minutes until the rice becomes slightly translucent at the edges.
4
Pour in the chicken broth and bring to a boil, stirring occasionally. Stir in the saffron, salt, and pepper to distribute evenly.
5
Add the diced red pepper and diced zucchini to the pan, stirring well. Reduce heat to medium and let the rice simmer without stirring, allowing the bottom to form a light golden crust (about 12-15 minutes).
6
Add the canned tomatoes with their juice and the drained chickpeas to the pan, breaking up the tomatoes gently with a spoon. Stir to combine and continue simmering.
7
Arrange the peeled shrimp over the top of the paella and scatter the thawed peas across the surface. Continue cooking until the shrimp are opaque and cooked through, about 5-7 minutes.
8
Taste and adjust seasoning as needed. Remove from heat and let rest for 2-3 minutes before serving directly from the pan.