Citric Acid Free Classic Shrimp Paella

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

4 servings

½ tsp saffron threads
4 cups low-sodium chicken broth
Pacific Foods Organic Low Sodium Chicken Broth Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth Butcher's Organic Chicken Bone Broth Field Day Organic Low Sodium Chicken Broth
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1 ½ lb large shrimp (16/20 count), peeled and deveined, tails on
½ tsp salt, plus more to taste
¼ tsp black pepper
3 tbsp olive oil, divided
1 medium yellow onion, finely diced
1 red bell pepper, finely diced
4 garlic cloves, minced
2 tsp sweet smoked paprika
¼ tsp cayenne pepper (optional)
1 can (14.5 oz) diced tomatoes, drained
1 ½ cups bomba rice or short-grain spanish rice
½ cup dry white wine
½ cup frozen peas, thawed

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
1 lemon, cut into wedges

Instructions

1
Combine the saffron threads and chicken broth in a medium saucepan over medium heat until the broth is hot and the saffron has steeped and turned the liquid a deep golden-yellow, about 5 minutes. Reduce heat to low and keep warm.
2
Season the shrimp with ¼ tsp salt and the black pepper. Heat 1 tbsp olive oil in a 14-inch paella pan (or a wide 12-inch skillet) over medium-high heat until shimmering. Add the shrimp in a single layer and cook, turning once with tongs, until pink and just opaque throughout, about 1–2 minutes per side. Transfer to a plate and set aside — they will finish cooking when returned to the pan.

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