Contents of your meal kit:
shrimp
onion
long grain rice
paella spices
asparagus
tomatoes
peas
tomato-lemon dressing
mixed greens
parsley
Cookware needed: nonstick skillet with a lid (small for 2 portions, medium for 4 or 6), small nonstick skillet, salad bowl
Finishing steps:
- Coat the bottom of a nonstick skillet with oil and heat over med-high. When oil is hot, add onions and season with salt & pepper. Cook, stirring occasionally, 2-3 minutes or until soft. Meanwhile, measure water (see note).
- Add the rice and paella spices to the skillet, stir to evenly coat in the oil, and toast the rice for a minute or so. Add water, bring to a boil, cover, and reduce heat to low. Set a timer for 5 minutes.
- Meanwhile, trim/discard the ends of the asparagus and chop into 1-inch pieces. Slice tomatoes in half.
- Once the rice has cooked for 5 minutes, season the shrimp with salt & pepper. Scatter the shrimp, asparagus, tomatoes, and peas over the top of the rice. Cover and continue cooking 5-10 minutes, or until liquid has been absorbed. (See notes for an optional step here). Remove skillet from heat, let it rest, covered, for 5 more minutes.
- Pour tomato-lemon dressing into the bottom of your salad bowl and add a drizzle of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
- Roughly chop parsley and sprinkle across the top of paella. Scoop generous portions onto serving plates and enjoy salad on the side.
Notes:
- When recipe calls for water add the following amounts: 1.25 cups for 2 portions, 2.5 cups for 4, and 4 cups for 6.
- With traditional paella the “socarrat” is a sought-after trait. This caramelized layer of rice on the bottom adds texture and flavor. To achieve something similar here, place the covered skillet over high heat for an additional 1-2 minutes, or until the bottom layer of rice is crispy (you’ll be able to smell it toasting). Then set aside to rest.