Shrimp & Crawfish Paella Recipe
with saffron bamboo rice
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Ingredients
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Seafood
Rice & Seasoning
Vegetables
Garnish
Method
Preparation
- 1
Cooking
- 2
Sauté Vegetables
In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until softened. Stir in the minced garlic and diced tomato, cooking for another 2-3 minutes.
- 3
Toast the Rice
Add the bamboo rice to the pan, stirring to coat it with the oil and vegetable mixture. Cook for 2-3 minutes until the rice is lightly toasted.
- 4
Add Seasonings and Broth
Stir in the saffron, smoked paprika, salt, and black pepper. Pour in the chicken broth and bring to a simmer. Cook uncovered for about 10 minutes, without stirring, until the rice has absorbed some of the liquid.
- 5
Add Seafood
Gently fold in the shrimp and crawfish tails. Continue to cook uncovered for an additional 5-7 minutes, or until the shrimp are pink and cooked through, and the rice is tender.
- 6
Finish with Peas
Stir in the green peas and cook for another 2-3 minutes until heated through. Remove from heat and let rest for 5 minutes.
Serving
- 7
Garnish and Serve
Squeeze fresh lemon juice over the paella, sprinkle with chopped parsley, and serve warm with lemon wedges on the side.
