Shrimp & Serrano Paella

Makes 2 servings (4 cups) Total time: 45 minutes

HEAT:

2 1

ADD:

3/4 1/2 1/2

1 1

cup diced yellow onion cup diced red bell pepper cup short- or medium-grain rice (such as Bomba) Tbsp. minced fresh garlic tsp. smoked paprika

DEGLAZE:

1/4 1

1

1 1 1/8

ADD:

6 1/2 1/4 Tbsp. olive oil oz. Serrano ham or prosciutto, diced cup dry sherry or white wine cup clam juice or low-sodium chicken broth can chopped clams in juice (6.5 oz.)

Roma tomato, diced fresh or dried bay leaf tsp. crumbled saffron threads Salt and black pepper

large shrimp (16–20 count), peeled and deveined cup frozen green peas, thawed cup sliced pimento-stuffed green olives

Heat oil in a 10-inch cast-iron skillet over medium. Add ham and cook until crisp, 4–5 minutes; transfer to a paper-towel-lined plate.

Add onion and bell pepper to skillet; cook until softened, 3–4 minutes. Stir in rice, garlic, and paprika; cook until fragrant, 1–2 minutes.

Deglaze skillet with sherry and cook until absorbed. Stir in clam juice, clams, tomato, bay leaf, and saffron; season with salt and pepper. Cook rice, without stirring, until tender, 15–20 minutes. Discard bay leaf.

Add shrimp, increase heat to medium-high, and cook until rice crackles and is crispy on the bottom, and shrimp are cooked through, flipping halfway, 5 minutes. Top paella with peas, olives, and ham.

Per serving: 556 cal; 21g total fat (3g sat); 58mg chol; 1152mg sodium; 55g carb (5g fiber, 5g total sugars); 23g protein