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One-Pot Shrimp Paella

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Quick and easy


Prep Time:

15 minutes

Cook Time:

25 minutes


6 servings


2  Tbsp.  H-E-B 100% Pure Olive Oil

3/4  cup   white onion, chopped

3/4  cup   3-colored bell peppers, chopped

1  Tbsp.  Hill Country Fare Minced Garlic in Oil

1  tsp.   oregano

1/2  tsp.  ground turmeric or 2 pinches saffron

1  box (32 oz.)  Central Market Organics Chicken Broth

2  c.  H-E-B Long Grain Rice

1  lb.  H-E-B Wild Brown Shrimp

16  oz.  frozen peas, thawed

1  can (14 oz.)  H-E-B Quarted Artichoke Hearts, drained


Heat oil in a 5 or 6-quart Dutch Oven over medium heat. Add onions and bell peppers; cook 5 minutes, stirring constantly, or until onions are tender.

Stir in garlic, oregano, turmeric or saffron; add broth and rice. Bring to a boil and reduce heat to low; cover and simmer 20 minutes, or until most liquid is absorbed and rice is tender.

Stir in shrimp, peas, and artichoke hearts. Cook until shrimp are pink, loosely curled, and opaque throughout, about 10 minutes longer. Serve while hot.
Nutritional Information
No Nutritional Information Available
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