Shrimp & Broccoli Brown Rice Paella Recipe
Shrimp & Broccoli Brown Rice Paella Recipe photo by Taste of Home

Shrimp & Broccoli Brown Rice Paella Recipe

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Years ago my husband and I were vacationing in France and came across an open market where a fellow from Spain was making paella in a skillet; we've been hooked every since. I love to whip this up for a large group, but if the gathering is small, I know I can easily freeze leftovers for another time. —Joni Hilton, Rocklin, California
TOTAL TIME: Prep: 45 min. Cook: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 45 min. Cook: 50 min.
MAKES: 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 2 cups uncooked long grain brown rice
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon saffron threads
  • 6 cups chicken stock
  • 2 pounds uncooked large shrimp, peeled and deveined
  • 1-1/2 cups fresh broccoli florets
  • 1 cup frozen peas

Nutritional Facts

1-1/2 cups equals 331 calories, 5 g fat (1 g saturated fat), 138 mg cholesterol, 693 mg sodium, 44 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Directions

  1. In a Dutch oven, heat oil over medium-high heat. Add onion, red pepper and mushrooms; cook and stir 6-8 minutes or until tender. Stir in rice, garlic and seasonings; cook 1-2 minutes longer.
  2. Stir in stock; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until liquid is absorbed and rice is tender. Add shrimp and broccoli; cook 8-10 minutes longer or until shrimp turn pink. Stir in peas; heat through. Yield: 8 servings.
Freeze option: Place cooled paella in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little stock or water if necessary.
Originally published as Shrimp & Broccoli Brown Rice Paella in Healthy Cooking Annual Recipes Annual 2014

Nutritional Facts

1-1/2 cups equals 331 calories, 5 g fat (1 g saturated fat), 138 mg cholesterol, 693 mg sodium, 44 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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