Paella-Style Rice with Shrimp and Veggies
Christin
ingredients
- 2 tsp olive oil
- 4 cloves garlic, chopped
- 1 serrano pepper, seeded and chopped
- 2 tsp grated fresh ginger
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 2 cups basmati rice
- 1 tsp paprika
- pinch saffron threads
- 1 zucchini, diced
- 4 oz cremini mushrooms, thinly sliced
- 2 tomatoes, grated (skins discarded)
- 5 1/2 cups hot vegetable stock
- 1/2 lb raw shrimp, peeled and deveined, tails on
- 3/4 cup green beans, chopped
- 1 handful flat-leaf parsley, chopped
directions
- 1
Heat the oil in a deep paella pan at least 12-inches across the bottom and 2 1/2 inches deep. Add the garlic, serrano pepper, and ginger and cook for 1 minute. Add the onion and red bell pepper and cook, stirring, for 2-3 minutes, or until softened.
- 2
Stir in the rice, paprika, saffron, and 1/2 cup of the broth. Cook, stirring, until the broth is absorbed. Add the zucchini, mushrooms, and tomatoes. Add the remaining stock and bring to a boil, stirring continuously. Lower the heat and simmer, uncovered, for 15 minutes.
- 3
Arrange the shrimp over the rice, pressing them in a bit. Cover tightly with foil and simmer for 10 minutes, or until the shrimp and rice are fully cooked. Stir in the green beans and top with the parsley.
Source: Christin
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