Vegetable and Shrimp Paella
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Recipe type: Main dish
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
You can easily make this meal vegetarian by leaving out the shrimp and cooking with vegetable broth instead of chicken broth! Feel free to add more tomatoes and definitely add bell peppers (I have some people in my family who don't like bell peppers, so I tend to leave them out of my cooking!).
Ingredients
  • 2 cups frozen or fresh lima beans
  • 2 tablespoons olive oil
  • 1 vidalia onion, chopped
  • 2 tablespoons garlic, chopped
  • 2 cups white short grain rice
  • 4 cups chopped fresh tomatoes (I use a variety of tomatoes)
  • 1 tablespoon smoked paprika
  • 4 cups chicken broth
  • 1 tsp Better Than Bouillon chicken (I use this to enhance the boxed chicken broth. If you have homemade chicken stock, you won't need this.)
  • 1 large pinch of saffron
  • 2 bay leaves
  • 2 large handfuls of chopped green beans
  • 1 frozen box of artichoke hearts
  • 1/2 cup green peas (I use frozen)
  • 1 medium zucchini, chopped
  • Even though I don't use bell peppers, a red bell pepper, diced, would be a delicious addition.
  • Juice of two lemons
  • Shrimp: 24 oz large shrimp (I use frozen, peeled and deveined shrimp. I rinse the shrimp before cooking.)
  • Flat leaf parsley, chopped
  • Salt and pepper to taste
  • Hot sauce optional
  • 1/3 cup Duke's mayonnaise, optional
Instructions
  1. Before you start the paella, place the lima beans in a pot with water barely covering them and cook for 20 minutes.
  2. As these are cooking, heat oil in a very large skillet over medium high heat. Cast iron or enameled iron is great. Add chopped onion and cook for one minute, then add the garlic and cook for another 2-3 minutes until the onions start to soften and brown just a bit. Add the rice and stir. Then, add the rest of the ingredients listed, stopping at the lemon juice. Do not add this yet. Bring to a simmer and cover for about 20 minutes.
  3. In another skillet, heat another two tablespoons of olive oil and cook the shrimp by sauteeing them for about 5-6 minutes.
  4. When the rice is done, add at least one cup of lima beans (or more to your preference), the shrimp, the parsley and salt and pepper to taste.
  5. Squeeze the juice of two lemons on top. (This makes a HUGE difference! Don't skip this step.)
  6. Add hot sauce if you prefer.
  7. Lastly, if you like, try adding the mayo. This is how the paella at Barroco was prepared for us and while I was surprised, it was delicious, and I add it to mine now as well.
Recipe by StyleBlueprint at https://styleblueprint.com/everyday/recipe-easy-weeknight-vegetable-shrimp-paella/