“This is a simple paella that is fast and tastes great. I even got my kids to eat it.” - by MRS MEGS
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a large skillet over medium heat, saute the garlic and shrimp for about 5 minutes or until pink.
- Pour in broth, tomatoes and saffron; bring to a boil, stirring frequently. Stir in 2 cups of the cooked rice and reduce heat to low. Cook for an additional 5 minutes.
Nutrition
Amount Per Serving (4 total)
- Calories
- 199 cal
- 10%
- Fat
- 1.2 g
- 2%
- Carbs
- 23 g
- 7%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"The Paella came out great. I added a little bit of sugar to cut the bitter taste of the tomatoe juices. Overall, really good. Next time I wil add more seafood, i.e. Scallops, and/or clams...." See more"
JennyLynn
"Very easy and tasty. I used a package of saffron rice instead of white rice because I didn't have any saffron but it still turned out great. It could use a little more seasoning but it's easy to add..." See more your own flavorings. Also, mine was a little watery so next time I will drain the tomatoes and use a little less broth, but I will definitely make this recipe again"
valleygirl
"It was okay. I used saffron yellow rice like others suggested. I definitely think the chicken broth isn't necessary (I only used a couple of ounces and I think it just made it wet and mushy). Next ..." See moretime, I'll cook the yellow rice in chicken broth instead of water and not add chicken broth in the end. I think sauteed onion would be a good addition. Lastly, I added a large spoon full of capers."
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