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Shrimp Skillet Paella


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  • 2 tablespoon olive oil
  • 1 pound green pepper; sliced
  • 3 tablespoon dried chopped onion
  • 1 tablespoon garlic; chopped
  • 1 cup uncooked long grain rice
  • 1 can Clams; drained, reserve liquid
  • 8 ounces Clam juice
  • 1/2 cup water
  • 2 packets sazon seasoning; spanish section of market
  • 1 pound large shrimp; cleaned
  • 1/2 cup smoked ham; diced
  • 1/2 cup small pimiento stuffed green olives
  • 1 cup frozen green peas; thawed



Step 1

1. In large skillet, heat the oil over medium high heat. Add peppers; cook
stirring occasionally, until softened, 5 minutes. Add dried onion, garlic
and rice; cook 2 minutes. Stir in reserved clam liquid, clam juice, water,
and Sazon seasoning. Cover; simmer for 10 minutes.

2. Stir in chopped clams, shrimp, ham, olives, and peas; simmer, covered,
10 minutes, stirring occasionally.

3. Remove from heat. Let stand, covered, 10 minutes; all the liquid should
be absorbed.


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