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.
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
– 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.
- Feel free to use whatever stock you have on hand.
- 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.
- 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.
- You can tell the shrimp are cooked when they are pink and opaque and have curled into the letter “C”.