Shrimp with Saffron, Olives and Tomatoes
All the flavor of paella without all the fuss. Add Spanish chorizo or additional seafood if desired.
DINNERS ・ WORDS BY AMY FAIRE
Shrimp with Saffron, Olives and Tomatoes
INGREDIENTS
Olive Oil - 2 tbsp
Lemon Zest - preferably organic
Sea Salt - ½ tsp
Smoked Paprika - 1 tsp
Cumin - 1 tsp
Ground Ginger - ½ tsp
Black Pepper - freshly ground
1 ½ lbs Shrimp
Olive Oil or Ghee - 1 tbsp
Yellow Onion - 1 medium
Garlic - 3 cloves, minced
Red Pepper Flakes - ¼ - ½ tsp
Red Bell Pepper - chopped
Zucchini or Yellow Squash - chopped
Petite Diced Tomatoes - one 14.5 ounce can
Saffron - ½ tsp
Sweet Peas - ½ cup, can be frozen
Green Olives - ½ cup Castelvetranos
Fresh Parsley - ¼ cup, finely chopped
Rice
PREPARATION
Rinse and devein your shrimp.
Grate the zest of one lemon into a medium bowl. Add the salt, paprika, cumin, ginger, black pepper and olive oil. Stir to combine. Add the shrimp and toss to coat. Let them marinate at room temperature while you make the sauce.
Cut the zested lemon in quarters. Dice the onion, mince the garlic, chop the bell pepper and zucchini. Pit and quarter the olives. Chop the parsley. Measure out your peas.
Heat a tablespoon of olive oil or ghee in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until caramelized. Add the garlic and sauté until fragrant. Add the red pepper flakes, bell pepper and squash. Sauté for 4 minutes.
Pour in the diced tomatoes. Add the saffron and peas and green olives. Let the sauce simmer on low, stirring occasionally, while you make rice.
When the rice is almost ready, add the shrimp, along with the marinade, to the sauce. Turn your heat up to medium and cook until the shrimp are just cooked through, 3 to 5 minutes.
Squeeze some lemon juice over the skillet, garnish with parsley and serve with rice.
Recipe Notes, Tips and Substitutions
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