I adapted this recipe from Fitness Food, omitting the ham and white wine (didn’t have any on hand — added more shrimp and broth), and replacing the peas with chopped green beans (ditto — use what you got, folks!). I guess you can’t really call this a true paella as it uses long-grain basmati rice instead of bomba or calasparra, but the method is pretty similar, and hey — you cook it in a paella pan. 🙂

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Chris says:

Let’s eat!

Lisa says:

…wait, this is just four servings?

Chris says:

Sho’nuff… Fitness Food and Great Bowls of Fire seem to have quite a few of the generous-portion dishes.

Lisa says:

Wow, that’s awesome. It’s really delicious in my mouth.

Chris says:

Well, good, because that’s where it’s supposed to be.

Lisa says:

I heart anything with mushrooms.

Chris says:

Totally! Also, I’ve noticed we’ve been making pretty colorful dishes lately.

Lisa says:

You know what else I like?

Chris says:

What’s that? The saffron?

Lisa says:

Knowing that I’m going to enjoy tomorrow night’s dinner — these leftovers!

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Paella-Style Rice with Shrimp and Veggies
2 tsp olive oil
4 cloves garlic, chopped
1 serrano pepper, seeded and chopped
2 tsp grated fresh ginger
1 red onion, chopped
1 small 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, to garnish

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, or until fragrant. Add the onion and red bell pepper and cook, stirring, for 2-3 minutes, or until softened.
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 (or as much as will fit in the pan) and bring to a boil, stirring continuously. Lower the heat and simmer, uncovered, for 15 minutes. Taste and adjust the seasoning.
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.

4 generous servings