Citric Acid Free Feta-Olive Shrimp Paella

Total time1 hr

Prep time20 min

Cook time40 min

Citric Acid Free Feta-Olive Shrimp Paella

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Ingredients

4 servings

¼ tsp saffron threads
3 ½ 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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3 tbsp olive oil, divided
1 lb large shrimp (16/20 count), peeled and deveined, tails on
½ tsp salt, divided
¼ tsp black pepper
1 medium yellow onion, finely diced
1 red bell pepper, finely diced
4 garlic cloves, minced
1 tsp smoked paprika
½ tsp sweet paprika
1 can (14.5 oz) diced tomatoes, drained
1 ½ cups short-grain rice (such as bomba or calasparra)
½ cup dry white wine
½ cup kalamata olives, pitted and halved
4 oz feta cheese, crumbled
2 tbsp fresh flat-leaf parsley, roughly chopped

For serving

1 lemon, cut into wedges

Instructions

1
Combine the saffron threads and chicken broth in a small bowl or measuring cup and let steep for at least 10 minutes while you prepare the remaining ingredients.
2
Heat 1 tbsp of the olive oil in a 12-inch stainless steel or carbon steel skillet over medium-high heat until shimmering. Season the shrimp with 1/4 tsp of the salt and the black pepper, then add them to the skillet in a single layer. Cook undisturbed for 1 minute, then flip and cook for 1 minute more, until the shrimp are just pink and opaque but not yet cooked through. Transfer to a plate and set aside — they will finish cooking in the rice.

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