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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Begin by preparing all the ingredients. Peel and devein the shrimp, chop the onion and red bell pepper, and mince the garlic. Set aside.
- 2
Sauté the Vegetables
In a large skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until softened.
- 3
Cook the Rice
Add the Arborio rice to the skillet, stirring to coat it in the oil and mix with the vegetables. Cook for about 2 minutes until the rice is slightly translucent.
- 4
Add Broth and Seasoning
Pour in the chicken broth, and add salt, black pepper, and paprika. Stir well to combine. Bring to a gentle boil, then reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes.
- 5
Add Shrimp and Peas
After 15 minutes, add the shrimp and frozen green peas to the skillet. Stir to combine, cover, and cook for an additional 5-7 minutes, or until the shrimp is pink and cooked through.
- 6
Final Touches
Once cooked, remove from heat and stir in the lemon juice and chopped parsley. Let it sit for a few minutes to allow the flavors to meld.
- 7
Serve
Fluff the rice with a fork, then serve warm. Enjoy your Arroz con Camarones!
