While your vacation to that Spanish seaside town is on hold, recreate the local flavors at home. Coming from humble beginnings, paella was originally cooked over an open fire and enjoyed by farmers and farm workers, but thanks to its versatility it’s become one of the best-known dishes in Spanish cuisine. This whole-grain version is made with saffron-infused brown rice, seafood and veggies for an authentic combination of tastes and textures – no farm experience required. Load up your plate, pour a glass of sangria and enjoy a dish that’ll take your taste buds across the Atlantic.
Paella-Style Brown Rice & Prawns
Ingredients
- 1-1/2 cups vegetable broth
- 1-1/4 cup water
- 3 Tbsp. Nutiva Coconut Oil with Buttery Flavor
- 1/2 tsp. real salt
- 1 medium yellow onion chopped
- 2 cups brown rice cooked
- 4 tsp. minced garlic
- 2 large pinches Spanish saffron threads soaked in 1/2 cup water
- 1 tsp. paprika
- 1 tsp. cayenne pepper
- 1/2 tsp. chili pepper flakes
- 1 large tomato finely chopped
- 1/3 cup frozen peas
- 1/3 cup frozen corn
- 1 lb. prawns or large shrimp peeled and deveined
- 1/4 cup chopped fresh parsley
- 1 lemon
Instructions
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In large deep pan or cast-iron skillet, heat 3 tablespoons coconut oil. Sauté chopped onions, garlic and salt 2 minutes. Add cooked brown rice; continue cooking 3 minutes, stirring regularly.
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Add vegetable stock, water, saffron and the saffron soaking liquid, paprika, cayenne pepper and chili pepper. Stir in chopped tomatoes. Bring to boil; let liquid slightly reduce.
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Cover with lid; reduce heat to low. Cook 12 minutes.
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Add shrimp. Cover; continue cooking 10 to 15 minutes or until shrimp turns pink.
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Add squeeze of lemon and parsley. Serve hot.
Recipe Notes
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