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Lemon Paella with Peas & Shrimp

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I love me some shrimp.  Paella is delicioso.. and I really was feelin’ it this week.. but really wasn’t feelin’ the price tage of the base of most paella’s.

Typical paella uses saffron threads, but the little container at my market was about $12, while the powder was cheaper.. much cheaper.  {Like $4.99 cheap}.  Powdered saffron can be replaced for the threads anytime, except when you really want to see the threads in a dish. Not so important to me in this case.  Plus, the powder can be measured easily, disperses color evenly, and stretches quite a bit further than the container of threads will.
I also opted for a quick and easy route with ready rice.  I typically keep a few bags in the pantry for my Fireman to have a quick post workout meal of chicken or fish (high protein for slowing of muscle breakdown and promoting repair post-workout) and rice (high carbohydrate to replenish glycogen storage in the muscles) when I’m not home to make him something. 
These were super simple to provide me rice in 90 seconds.  Who doesn’t love that? 

Eye-ball it?  Not so much.  Most people over pour their oil when cooking.  It would benefit you to measure your oils- saves fat and calories!

As you can clearly see.. I need a new saute pan.

Sauteing onion, pepper, and garlic.  Again.. I would buy a candle in this flavor if their was one out there.

E-Z Peel shrimp, again- on sale this time!  Nice :)

Add in the quicky brown rice and seasonings.  You see the gorgeous red saffron powder and paprika?

Careful with the delicate peas!  And I don’t even like peas that much.. but this was yum- and their color is outstanding. 

Folding, folding.. tasting.. and another bite.

Maybe I should just plate myself a bowl already.  Want some?


Lemon Paella
with Peas & Shrimp
adapted from Cooking Light
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped 
1 cup chopped green bell pepper (about 1 pepper)
2 cloves fresh garlic, minced 
1 pound peeled and deveined large shrimp
4 cups cooked instant brown rice (such as Uncle Ben’s Ready Rice)
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon saffron powder
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 cup frozen green peas
1/4 cup fresh lemon juice

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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 5 ingredients (through pepper). Stir to combine, until seasoning is distibuted, shrimp is pink and rice is yellow in color. Remove from heat; fold in peas and lemon juice.

Nutrition Information
Serves 5 (about 1 1/2 cups, each)
Calories: 353
Fat: 7 g
Carbohydrate: 38 g
Fiber: 3 g
Protein: 23 g


  1. Kim (Feed Me, Seymour) says:

    I've never had shrimp other than slathered with cocktail sauce or deep fried. Both not so good choices, but tasty. Although this paella is going to convert me into a shrimp lover! It looks amazing!

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