From craving to table
Instructions
- 1
In a large skillet or paella pan, heat 1 tablespoon olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
- 2
In the same pan, add the remaining tablespoon olive oil. Add onion and cook for 2 minutes until softened. Stir in garlic, red and yellow bell peppers, and cook for another 3-4 minutes.
- 3
Add rice, smoked paprika, cumin, and saffron or turmeric. Stir to coat the rice and toast spices for 1 minute.
- 4
Pour in chicken broth and diced tomatoes. Season with salt and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
- 5
Return cooked shrimp to the pan and gently mix into the rice. Cook uncovered for 2 minutes to heat through.
- 6
Remove from heat, sprinkle with fresh parsley, and serve with lemon wedges.