Paella-Style Rice with Shrimp

Paella-Style Rice

with Shrimp

2 Servings
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From the Test Kitchen

This incredible dish hails from Valencia, Spain, where it is considered both a specialty and a celebration of the union of cultures that produced it. Roman cookware was responsible for paella’s traditional wide, shallow pan, and Moorish influence improved rice production, leading to better grains. The result: a local and global favorite. Let’s take part in the tradition and make something truly special!

See Plans
  • Nutrition
    PER SERVING
  • Calories
    545 Cals (est.)
fresh
ingredients
Paella-Style Rice with Shrimp
Title
  • 8 oz Shrimp
  • ¾ cup Bomba Rice
  • 1 15-Ounce Can Diced Tomatoes
  • 5 oz Brussels Sprouts
  • 2 Carrots
  • 2 cloves Garlic
  • 2 Parsnips
  • 2 Scallions
  • 1 Spanish Onion
  • 2 tsps Paella Spice Blend (Smoke Paprika, Ground Turmeric, Dried Oregano, Saffron, Ground Bay Leaf & Dried Orange Peel)
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove the shrimp from the refrigerator to bring to room temperature. In a large bowl, combine the shrimp and half the spice blend; season with salt and pepper and toss thoroughly to coat. Peel and medium dice the carrots and parsnips. Peel and thinly slice the garlic. Remove and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and small dice the onion. Cut off and discard the root ends of the Brussels sprouts. Remove and discard the tough, outer leaves; pick off the remaining leaves until you reach the core of the sprout. Discard the core; place the leaves in a bowl.

Cook the carrots & parsnips:
2 Cook the carrots & parsnips:

In a large pan (nonstick if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and parsnips. Cook, stirring occasionally, 6 to 8 minutes, or until softened and slightly browned.

Add the aromatics:
3 Add the aromatics:

To the pan of carrots and parsnips, add the garlic, onion, white bottoms of the scallions and remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, or until fragrant and thoroughly combined; season with salt and pepper.

Add the rice & tomatoes:
4 Add the rice & tomatoes:

Add the rice, tomatoes and 2½ cups of water to the pan of vegetables; season with salt and pepper. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer, without stirring, 13 to 15 minutes, or until the rice is tender and the liquid has been absorbed.

Add the Brussels sprout leaves:
5 Add the Brussels sprout leaves:

Add the Brussels sprout leaves and ½ cup of water to the pan of vegetables and rice. Gently press the Brussels sprout leaves down into the mixture, without stirring. Cook 6 to 8 minutes, or until the Brussels sprout leaves are bright green.

Cook the shrimp & serve your dish:
6 Cook the shrimp & serve your dish:

Add the shrimp to the pan. Gently press them down into the mixture, without stirring. Cook 3 to 4 minutes, or until the shrimp are cooked through and opaque. Remove the finished paella from heat. Let sit for 5 minutes. Garnish with the green tops of the scallions and serve in the pan. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Remove the shrimp from the refrigerator to bring to room temperature. In a large bowl, combine the shrimp and half the spice blend; season with salt and pepper and toss thoroughly to coat. Peel and medium dice the carrots and parsnips. Peel and thinly slice the garlic. Remove and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and small dice the onion. Cut off and discard the root ends of the Brussels sprouts. Remove and discard the tough, outer leaves; pick off the remaining leaves until you reach the core of the sprout. Discard the core; place the leaves in a bowl.

2 Cook the carrots & parsnips:

In a large pan (nonstick if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and parsnips. Cook, stirring occasionally, 6 to 8 minutes, or until softened and slightly browned.

Cook the carrots & parsnips:
Add the aromatics:
3 Add the aromatics:

To the pan of carrots and parsnips, add the garlic, onion, white bottoms of the scallions and remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, or until fragrant and thoroughly combined; season with salt and pepper.

4 Add the rice & tomatoes:

Add the rice, tomatoes and 2½ cups of water to the pan of vegetables; season with salt and pepper. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer, without stirring, 13 to 15 minutes, or until the rice is tender and the liquid has been absorbed.

Add the rice & tomatoes:
Add the Brussels sprout leaves:
5 Add the Brussels sprout leaves:

Add the Brussels sprout leaves and ½ cup of water to the pan of vegetables and rice. Gently press the Brussels sprout leaves down into the mixture, without stirring. Cook 6 to 8 minutes, or until the Brussels sprout leaves are bright green.

6 Cook the shrimp & serve your dish:

Add the shrimp to the pan. Gently press them down into the mixture, without stirring. Cook 3 to 4 minutes, or until the shrimp are cooked through and opaque. Remove the finished paella from heat. Let sit for 5 minutes. Garnish with the green tops of the scallions and serve in the pan. Enjoy!

Cook the shrimp & serve your dish:
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