Saffron Shrimp Paella - 2014 Rubiana
Recipe Date:
October 1, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Rubiana is a medium-bodied red blend with a complex mélange of tannins and oak in the finish. It pairs well with dishes that are medium-flavored like this hearty Spanish Paella.
Ingredients
- 1/2 tsp Olive oil
- 1 Small onion, chopped
- 1/2 Red bell pepper, chopped
- 3 Cloves garlic, chopped
- 1/4 tsp Saffron threads, crumbled
- 1/4 tsp Hot Spanish paprika or hot Hungarian paprika
- Salt & black pepper
- 1 Can (14 1/2 oz.) reduced sodium chicken broth (more if needed)
- 3/4 cup Arborio rice
- 6 ozs Peeled, deveined large shrimp (uncooked or thawed frozen cooked)
- 1/2 cup Frozen small peas, thawed
Directions
In a medium heavy skillet with 2-inch sides, warm the oil over medium heat. Add the onion and bell pepper. Cook for 6 minutes until softened, stirring often. Stir in the garlic, saffron, paprika, and salt and pepper to taste. Add broth and rice.
Bring to a boil; reduce the heat to low; cover and simmer for 12 minutes until the rice is almost tender.
Nestle the shrimp and peas in the rice, and add 1/4 cup (or more) of the broth to moisten. Cover and cook until the shrimp are just opaque in the center, about 5 minutes. Season to taste with salt and pepper. Serve.