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


Recipe Summary

30 mins
30 mins


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; fat 12g; cholesterol 168mg; saturated fat 3g; carbohydrates 34g; mono fat 7g; poly fat 2g; insoluble fiber 2g; sugars 3g; protein 30g; vitamin a 1313.3IU; vitamin c 52.7mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 4.5mg; vitamin b6 0.4mg; folate 110.8mcg; vitamin b12 0.2mcg; sodium 146mg; potassium 555mg; calcium 98mg; iron 3mg.