Shrimp Paella with Peas

My brother suggested that we make paella the other night. I have had it before a really liked it, so I was excited to try it out. We also make rhubarb pie. So yes, pie and paella! Kind of fun to say actually 🙂 It was so good, we hardly had any leftovers.

Shrimp Paella with Peas


  • 2 tablespoons olive oil
  • 1 pound fresh medium shrimp, peeled and deveined
  • 12 ounces soyrizo, sliced in 1/2-inch rounds
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground turmeric
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup whole grain rice
  • 3 cups reduced-sodium chicken broth
  • Salt and pepper to taste
  • 1 cup frozen green peas, thawed


  1. Mix 1 cup dry rice and 3 cups chicken broth in a 9×9 glass baking dish and microwave for 30 minutes.
  2. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chopped onion and cook until transclucent – 3-4 minutes. Add garlic and cook 2 more minutes. Add soyrizo, stirring, until it begins to brown – about 2 more minutes.
  3. Stir in paprika, turmeric and tomatoes, stirring frequently. Cook another 5 minutes. Add salt and pepper to taste.
  4. Meanwhile, heat 1 tablespoon oil in a large sauce pan over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Set aside.
  5. Microwave peas about 1 1/2 minutes until thawed. Add peas, cooked rice and shrimp to paella and serve.

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