Name: Andalusian Shrimp Paella
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 cup Arborio rice; 4 cups seafood broth; 1 lb large shrimp, peeled and deveined; 1 lemon, zested and juiced; 1 onion, diced; 2 cloves garlic, minced; 1/2 cup frozen peas; 1/2 tsp saffron; Olive oil; Salt and pepper to taste

Andalusian Shrimp Paella

A variation of paella featuring shrimp and a touch of lemon for a fresh flavor.

45 minutes4 servings

Method

In a large skillet, heat olive oil over medium heat.
Sauté onion and garlic until fragrant.
Add rice and saffron, stirring to coat the grains.
Pour in the seafood broth and bring to a boil.
Reduce heat and simmer, adding shrimp and peas halfway through.
Cook until the rice is tender and the shrimp are cooked through.
Stir in lemon zest and juice, then season with salt and pepper.
Serve hot with additional lemon wedges.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.