dinner · dairy-free
Skillet shrimp and pepper paella
Saffron rice with red bell pepper and tomato, simmered in a wide skillet and topped with shrimp and a squeeze of lemon.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
Contains crustacean shellfish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Warm the stock and steep the saffron in it. Dice the bell pepper, mince the garlic and pat the shrimp dry.
-
2
Heat the olive oil in a wide skillet and soften the pepper for 5 minutes. Stir in the garlic and smoked paprika for 30 seconds, then add the crushed tomatoes and cook until thickened.
-
3
Stir in the rice and pour in the warm saffron stock. Spread the rice evenly and simmer uncovered, without stirring, for about 18–23 minutes, until almost tender. Add a splash of hot water if it dries out too early.
-
4
Set the shrimp on top and cover briefly for about 4–6 minutes, until the shrimp are opaque and firm and the rice is tender.
-
5
Rest off the heat for 3 minutes, then serve with lemon wedges.
