You are here

Paella Ole

American.foodie's picture
Paella ole is a shrimp and pepperoni paella made with vegetables. This spanish delight is skillet cooked with chicken broth and stewed tomatoes. Flavored with garlic and red pepper with a hint of saffron, the paella ole is filling and heaty with the shrimp and pepperoni combo. Great for dinner parties!
  Shrimp 1⁄2 Pound, cleaned
  Garlic 2 Clove (10 gm), crushed
  Butter/Margarine 2 Tablespoon
  Chicken broth 1 1⁄4 Cup (20 tbs)
  Cornstarch 1 Tablespoon
  Sliced pepperoni 1⁄2 Cup (8 tbs)
  Peas and pearl onions 10 Ounce, thawed (1 Package)
  Ground red pepper 1⁄4 Teaspoon
  Rice 1 1⁄2 Cup (24 tbs)
  Saffron 1⁄8 Teaspoon

Cook and stir shrimp and garlic in hot butter in large skillet until shrimp turn pink.
Mix broth and cornstarch in small bowl; stir into shrimp.
Add tomatoes, pepperoni, vegetables and red pepper.
Cook and stir until mixture thickens and comes to a full boil.
Stir in rice and saffron.
Cover; remove from heat.
Let stand 5 minutes.
Fluff with fork.

Recipe Summary

Main Dish
Rice, Seafood

Rate It

Your rating: None
Average: 4.2 (19 votes)


Paella Ole Recipe