Pecan Free Feta-Olive Shrimp Paella
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Learn more →Ingredients
4 servings
- ¼ tsp saffron threads
- 3 ½ cups low-sodium chicken broth
- 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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