Spanish-Style Shrimp Paella
A featured Wine Club recipe for Riaza Wines.
Description
This take on a classic Spanish delicacy is best enjoyed with a glass of Grenache Blanc!
Yield: 4Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ingredients
• 2 cups reduced-sodium, low-FODMAP chicken broth
• 1/2 cup white wine
• 10 saffron threads
• 1 1/2 teaspoons butter
• 1 1/2 teaspoons garlic-infused olive oil
• 1 cup uncooked medium grain rice
• 1 bay leaf
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon salt
• 1/2 teaspoon smoked paprika
• 3/4 pound raw medium shrimp, deveined and peeled
• 1 cup diced unsalted tomatoes, undrained
• 3 tablespoons chopped fresh parsley
• 1/4 medium lemon, thinly sliced
Instructions
1. In a small saucepan, pre-warm the chicken broth and white wine over medium heat. Stir in the saffron.
2. In a 10-inch skillet with a heavy bottom, heat butter and oil on medium-low heat.
3. Add dry rice to the pan and coat the rice in butter and oil, stirring for 5 minutes or until it begins to brown.
4. Pour in the wine-broth mixture and add the bay leaf, red pepper flakes, salt, and paprika.
5. Cover and bring the rice to a boil over medium-high heat. Then reduce heat to low and simmer for 15 minutes without stirring.
6. Stir in the shrimp and fire-roasted tomatoes. Cover and cook on low-medium heat until shrimp are cooked through and water has evaporated, about 8 to 10 minutes.
7. Just before serving, stir in two-thirds of the fresh parsley. Serve with a squeeze of lemon and sprinkle the remaining parsley on top.
