I created this recipe to replicate paella for a crowd. I love paella, but it's expensive and not everyone likes the mussels and sausage in it. Serve this dish with a good Spanish wine and some bread and oil and it will be a sure crowd-pleaser!
Ingredients
- water: 2 cups
- Spanish yellow rice mix (such as Goya®): 1 box (7 ounce box)
- olive oil: 3 Tbsp (divided)
- onion: 0.5 cup (diced)
- uncooked medium shrimp: 1 pound (peeled and deveined)
- green bell pepper: 1 piece (diced)
- red bell pepper: 1 piece (diced)
- sweet and spicy seafood seasoning (such as McCormick®): 1 Tbsp
- parsley: 0.5 cup (to taste, fresh)
Metric Conversion
Stages of cooking
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Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
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Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
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Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.
