Shrimp & Vegetable Paella with Saffron

Impress your family and friends with this colorful, veggie-packed dish – they’ll never know it took only 20 minutes of work!
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Shrimp & Vegetable Paella with Saffron image
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 2 tsp olive oil
  • 1 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 4 zucchini and/or yellow summer squash, trimmed and finely chopped
  • 2 plum tomatoes, 
seeded and diced
  • 4 cups reduced-sodium vegetable or 
chicken broth
  • 1 1/2 cups short-grain 
brown rice, rinsed
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1/2 tsp each sea salt, 
ground black pepper and smoked paprika
  • 1/4 tsp crushed saffron threads, optional 
(TIP: You can purchase whole threads and crush them yourself.)
  • 1/4 tsp ground turmeric
  • 1 lb small shrimp, peeled, deveined and tails removed
  • 1 1/2 cups frozen peas

Preparation

  1. In a medium skillet on medium, heat oil. Add onion and sauté for about 5 minutes, stirring frequently, until softened. Add garlic and sauté 1 minute more. Transfer to a 5- to 6-qt slow cooker along with zucchini, tomatoes, broth and rice. Stir in bay leaf, oregano, salt, pepper, paprika, saffron (if using) and turmeric. Cover and cook on high for 3 1/2 to 4 hours, until rice is tender.
  2. Remove bay leaf. Gently stir in shrimp and peas. Cover and continue to cook on high for 20 to 30 minutes, until shrimp are opaque throughout.

Nutrition Information

  • Serving Size: 1 1/2 cups
  • Calories: 346
  • Carbohydrate Content: 56 g
  • Cholesterol Content: 115 mg
  • Fat Content: 5 g
  • Fiber Content: 7 g
  • Protein Content: 23 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 380 mg
  • Sugar Content: 5 g