Weeknight Shrimp Paella

This Spanish-inspired shrimp paella is full of fragrant flavours while still being quick and easy to prepare. Ready in under 30 minutes, this recipe a delicious gluten-free dinner idea the whole family will love!

Ingredients

2 tablespoons olive oil

1 small onion, minced

3 cloves garlic, minced

1 large tomato, diced

1 red bell pepper, diced

3 ounces dried chorizo, diced

1 1/2 cups Arborio or short-grain white rice, dry

1 1/2 teaspoons paprika

1 pinch saffron (optional)

1/4 teaspoon sea salt

1 pinch black pepper

3 cups chicken or vegetable broth

1 cup peas, fresh or frozen

1 pound shrimp, thawed

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Instructions

In a large cast-iron pan or heavy bottom skillet, warm olive oil on medium heat.

Add onion and garlic and cook for 2-3 minutes until tender. Add bell pepper and diced chorizo and cook for an additional 2-3 minutes until fat renders slightly and it begins to brown.

Add rice, tomato, paprika, salt and pepper and cook, stirring frequently, for approximately 1 minute until fragrant.

Add broth and saffron (optional) and bring to a simmer, cover and cook without stirring until the rice is tender and most of the liquid is absorbed, approximately 18 to 20 minutes.

Once complete, add peas and shrimp, submerging them slightly in remaining liquid, and cook for an additional 3-4 minute until opaque.

Season with additional salt and pepper to taste and serve immediately, or store in the fridge in an airtight container for up to 3 days.