Shrimp & Broccoli Brown Rice Paella

Name: Shrimp & Broccoli Brown Rice Paella
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 medium sweet red pepper, chopped; 1 cup sliced fresh mushrooms; 2 cups uncooked long grain brown rice; 2 garlic cloves, minced; 2 teaspoons paprika; 1/2 teaspoon salt; 1/2 teaspoon cayenne pepper; 1/4 teaspoon saffron threads; 6 cups chicken stock; 2 pounds uncooked large shrimp, peeled and deveined; 1-1/2 cups fresh broccoli florets; 1 cup frozen peas

TEST KITCHEN APPROVED

Total Time:Prep: 45 min. Cook: 50 min.

Recipe by Joni Hilton, Rocklin, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 18, 2022

Years ago my husband and I were vacationing in France and came across an open market where a man from Spain was making paella in a skillet; we've been hooked ever since. I love to whip this up for a large group, but if the gathering is small, I know I can easily freeze leftovers for another time. —Joni Hilton, Rocklin, California

Can you freeze Shrimp & Broccoli Brown Rice Paella?

Place cooled paella in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add stock or water if necessary.

TEST KITCHEN APPROVED

Shrimp & Broccoli Brown Rice Paella

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Yield:8 servings

Prep:45 min

Cook:50 min

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Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 cup sliced fresh mushrooms
2 cups uncooked long grain brown rice
2 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon saffron threads
6 cups chicken stock
2 pounds uncooked large shrimp, peeled and deveined
1-1/2 cups fresh broccoli florets
1 cup frozen peas

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Directions

1
In a Dutch oven, heat oil over medium-high heat. Add onion, red pepper and mushrooms; cook and stir 6-8 minutes or until tender. Stir in rice, garlic and seasonings; cook 1-2 minutes longer.

2
Stir in stock; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until liquid is absorbed and rice is tender. Add shrimp and broccoli; cook 8-10 minutes longer or until shrimp turn pink. Stir in peas; heat through.

Nutrition Facts

1-1/2 cups: 331 calories, 5g fat (1g saturated fat), 138mg cholesterol, 693mg sodium, 44g carbohydrate (4g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

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