Rating: 3 stars
29 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 5

This recipe combines all the flavors of a traditional paella in a weeknight-friendly dish.

Recipe by Cooking Light January 2012


Credit: John Autry; Styling: Cindy Barr and Leigh Ann Ross

Recipe Summary

Serves 4 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and bell pepper; sauté 3 minutes or until vegetables are tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Add shrimp to pan; cook 30 seconds, stirring frequently. Add rice and next 7 ingredients (through broth). Bring rice mixture to a boil; cover pan. Reduce heat, and simmer 5 minutes or until rice is done. Remove from heat; stir in peas and lemon juice.


Chef's Notes

Sustainable Choice: Look for U.S. Pacific or West Coast white shrimp farmed in recirculating systems or inland ponds.

Nutrition Facts

394 calories; fat 6.5g; saturated fat 0.9g; mono fat 2.9g; poly fat 1.3g; protein 29.9g; carbohydrates 51.8g; fiber 3.7g; cholesterol 172mg; iron 6.6mg; sodium 517mg; calcium 97mg.