Ham stands in for sausage in this one-skillet dinner inspired by traditional Spanish paella. Sop up the juices with warm crusty bread.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. Rinse shrimp and pat dry; set aside. In a large skillet, cook shrimp in 1 tablespoon of the oil over medium-high heat for 3 to 4 minutes or until shrimp are just opaque, turning once halfway through cooking. Transfer shrimp to a plate and set aside.

  • Add remaining oil to the skillet along with pepper, onion and celery. Cook over medium heat for 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add rice and garlic; cook and stir for 2 minutes. Remove skillet from the heat and carefully stir in the water and ham. Bring to boiling; reduce heat to low. Simmer, covered, for 15 minutes or until rice is tender and liquid is absorbed.

  • Add the peas; cook, uncovered, 2 minutes more. Stir in cooked shrimp and saffron. Cook 1 minute more. Remove from the heat and sprinkle with parsley before serving.

Nutrition Facts

368 calories; 12 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 168 mg cholesterol; 146 mg sodium. 555 mg potassium; 34 g carbohydrates; 2 g fiber; 3 g sugar; 30 g protein; 0 g trans fatty acid; 1313 IU vitamin a; 53 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 111 mcg folate; 0 mcg vitamin b12; 98 mg calcium; 3 mg iron;