Weeknight Paella

Weeknight Paella

 This is a loose interpretation of what a Paella really is but this is delicious, easy, healthy and best of all? Quick! This is a great dish to prepare after a long hard day at work, especially when you don’t want to face take out. This is also what I like to call a pantry dish; 9 out of 10 of the items are either from your pantry or your freezer.

Serves 6

1 tbsp extra virgin olive oil

1 Large green pepper, chopped

1 Large onion, chopped

3 Cloves garlic, crushed

1 796 ml can of diced tomatoes

2 Cups minute rice (brown preferably)

2 Cups chicken stock

1 pound (453 g) large shrimp, peeled and cleaned (I used frozen, thawed)

1 Cup green peas (again, frozen)

The juice of half a lemon

Salt

Pepper

–  In large Dutch oven or pot with a tight fitting lid, sauté the onion and green peppers until the onions are soft and translucent, about for 5 to 7 minutes; season with salt and pepper.

–  Add the garlic and sauté for 30 seconds, careful not to let it burn.

–  Add the diced tomatoes and season with salt and pepper.

–  Bring the mixture to a boil and then drop heat to medium-low and simmer for 10 minutes.

–  Add the rice and stock; mix well.

–  Bring the pot to a boil and then again drop heat to medium low and simmer for 10 minutes.

–  Add the shrimp and peas, season with salt and pepper.

–  Simmer with the lid on for another 5 minutes.

–  Turn heat off and add lemon juice.

–  Taste and adjust seasoning.

Notes:

1. Feel free to use whatever stock you have on hand.
2. If the pot looks too dry then add ½ of water and mix well, it’ll turn into a sauce within a couple of minutes.
3. If you like a little heat, add some chili flakes (about ½ tsp to start) to the olive oil before you turn the heat on the pot, this will infuse the oil.
4. You can tell the shrimp are cooked when they are pink and opaque and have curled into the letter “C”.