Ingredients
Ingredients: (Serves 2):
- 1 cup Bomba rice, or Spanish rice
- 2 cups seafood stock
- 2 packages of Oregon’s Choice Pacific Pink Shrimp
- 1 cup chopped tomatoes
- ⅔ cup chopped red bell pepper
- ½ cup chopped onion
- 4 cloves garlic, minced
- 6 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp sweet paprika
- Pinch of saffron threads
- ¼ tsp Salt and pepper
- Lemon wedges and fresh parsley for garnish
Instructions
Sauté the Vegetables
Heat the olive oil in a skillet over medium-high heat. Add the chopped onion, red bell pepper and sauté until softened, about 5-7 minutes.
Add Garlic
Add the minced garlic and cook for another minute until fragrant.
Prepare the Tomato Base
Stir in the chopped tomatoes and cook until they break down into a sauce.
Season
Mix in the smoked paprika, sweet paprika, and saffron threads.
Add Rice
Add the Bomba rice, stirring to coat it in the tomato mixture.
Simmer
Pour in the seafood stock and let it simmer for about 15-20 minutes until the liquid is absorbed.
Add Shrimp
Drain Oregon’s Choice Pacific Pink Shrimp and add to the rice during the last 5 minutes of cooking, allowing it to heat thoroughly.
Garnish and Serve
Once done, remove from heat and garnish with fresh parsley and lemon wedges before serving.