Pescatarian Tahini Shrimp Paella with Toasted Sesame

Total time1 hr 5 min

Prep time20 min

Cook time45 min

4.6

(27)

Pescatarian Tahini Shrimp Paella with Toasted Sesame

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Ingredients

4 servings

For the paella

¼ tsp saffron threads
4 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
3 tbsp olive oil, divided
1 medium yellow onion, finely diced
1 red bell pepper, finely diced
4 garlic cloves, minced
1 tsp smoked paprika
½ tsp ground cumin
1 can (14 oz) diced tomatoes, drained
3 tbsp tahini
1 ½ cups bomba rice or short-grain rice

For the shrimp

1 ¼ lb large shrimp (16–20 count), peeled and deveined
½ tsp salt
¼ tsp black pepper
¼ tsp smoked paprika

For serving

2 tbsp sesame seeds
1 tbsp toasted sesame oil
2 tbsp fresh flat-leaf parsley, roughly chopped
1 lemon, cut into wedges

Instructions

1
Combine the saffron threads with the chicken broth in a small saucepan over medium heat until the broth is steaming and the saffron has turned the liquid a deep golden-yellow, about 5 minutes. Keep warm over low heat.
2
In a small bowl, toss the shrimp with the salt, black pepper, and the ¼ tsp smoked paprika until evenly coated.

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