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In a large frying pan on medium heat, sear the shrimp -- cook for about 2 minutes total, flipping mid-way. Remove shrimp from the pan and set aside.
Add oil, onion, and bell pepper to the pan. Saute on medium-high heat for 5 minutes or until the vegetables begin to soften.
Lower the heat to medium and add garlic to the pan. Cook, stirring constantly, for about 2 minutes or until garlic is fragrant and golden brown.
Then add tomato puree, rice, broth, parsley, and spices. Bring to a low boil for 15 minutes or until rice is mostly cooked, stirring on occasion.
Add shrimp and bury them in the paella. Cook for 5 minutes more, stirring as needed. For a vegan paella, replace shrimp with pre-cooked or thawed frozen green peas.
Turn off the heat. If rice is still too firm, cover with a lid and towel (still no heat) until liquid is absorbed and rice is al dente.
Add lemon juice or serve with lemon wedges and enjoy!