Spanish-Inspired Shrimp Paella
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Spanish-Inspired Shrimp Paella

with Toasted Almonds

Juicy shrimp burst with flavour in this all-in-one rice dish that will transport you to the coast of Spain. Almonds add lots of crunch and toasty flavour to this more-ish supper.

Tags:
Quick
Allergens:
Shrimp
Egg
Milk
Mustard
Soy
Sulphites
Almonds

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)

170 g

Broccolini

1 tbsp

Garlic Puree

(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)

6 g

Smoked Paprika-Garlic Blend

(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

113 g

Green Peas

4 tbsp

White Cooking Wine

(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)

56 g

Yellow Onion, chopped

7 g

Parsley

28 g

Almonds, sliced

(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

7.5 g

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

1 unit(s)

Sweet Bell Pepper

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories490 kcal
Fat27 g
Saturated Fat3.5 g
Carbohydrate35 g
Sugar14 g
Dietary Fiber9 g
Protein30 g
Cholesterol180 mg
Sodium1820 mg
Trans Fat0 g
Potassium950 mg
Calcium200 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Paper Towel
Small Bowl

Cooking Steps

1
  • Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Halve all stalks crosswise.
  • Core, then cut pepper into 1/4-inch pieces.
  • Finely chop parsley.
2
  • Using a strainer, rinse rice until water runs clear.
  • Heat a large pot over medium heat.
  • When hot, add 1 tbsp (2 tbsp) butter, then onions and peppers. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
  • Add rice, garlic puree and half the Smoked Paprika-Garlic Blend. 
  • Cook for 30 sec, stirring often, until fragrant.
3
  • Add wine. Bring to a boil over high. Cook for 1-2 min, stirring occasionally, until reduced slightly.
  • Add broth concentrate, 1 cup (2 cups) water and vegetable stock powder to the pot and bring to a boil. 
  • Once boiling, reduce heat to low. Cover and cook for 8 min.
  • Add broccolini and peas. Cover and cook for 4-5 min until rice is tender, liquid is absorbed and veggies are tender. [tester: check timing on veg and rice]
  • Remove the pot from heat. Set aside, still covered.
4
  • Meanwhile, heat a large non-stick pan over medium.
  • When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.
5
  • Meanwhile, drain and rinse shrimp, then pat dry with paper towels. Season with remaining smoked paprika, salt and pepper.
  • Return the same pan (from step 4) to heat over medium-high. Add 1 tbsp (2 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink. **
6
  • In a small bowl, combine chipotle sauce with 2 tbsp (4 tbsp) water.
  • Season rice mixture with salt, then mix veggie in and fluff with fork.
  • Divide rice mixture between plates. 
  • Top with shrimp.
  • Drizzle with chipotle sauce.
  • Sprinkle with almonds and parsley.