Gulf Shrimp Paella

Ingredients

1 lb raw Gulf shrimp, peeled and deveined
3 Tbsp olive oil
1 large yellow onion, chopped
2 cups Bomba rice or short grain rice, soaked in water for 15 minutes and then drained
3 cups of low-sodium chicken broth
4 garlic cloves, chopped
1 tsp saffron threads, crumbled
1 tsp paprika
1 tsp cayenne pepper
1/2 tsp Ancho chile pepper
Kosher salt (to taste)
2 large Roma tomatoes, finely chopped
1 medium red pepper, chopped
6 oz green peas
Fresh parsley, chopped (optional

Directions

  1. In a large deep pan or skillet, heat 3 Tbsp olive oil. Turn the heat to medium-high and add the chopped onions.
  2. Saute the onions for 2 minutes then add the rice and red pepper, cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the chicken broth.
  3. Stir in the saffron, paprika, cayenne pepper, ancho chile pepper, and salt to taste.
  4. Stir in the chopped tomatoes and green peas.
  5. Bring to a boil and let the liquid slightly reduce, then cover with lid and cook on low heat for 20 minutes.
  6. Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed.
  7. Cover and cook for another 10 to 15 minutes until the shrimp turns pink.
  8. Garnish with parsley (optional). Serve the paella hot.