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Nutrition Facts
Serving Size 368 g
(Approx. 6 Servings)
Amount Per Serving
Calories 220 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 660 mg 28%
Total Carbohydrate 25 g 8%
Dietary Fiber 5 g 20%
Sugars 5 g
Protein 14 g
Vitamin A 6% Iron 2%
Vitamin C 60% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
One-Pot Shrimp Paella
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

2 Tbsp H-E-B 100% Pure Olive Oil
7 Oz H-E-B Chopped White Onion
7 Oz H-E-B Diced Bell Peppers 3 Color
1 Tbsp Hill Country Fare Garlic, minced in oil
1 Tbsp oregano
1/2 Tsp m & b saffron threads
32 Oz Central Market Organics Chicken Broth
2 cup(s) H-E-B Long Grain Rice
1/8 Tsp kosher salt
1 Lb H-E-B Wild Brown Shrimp
16 Oz H-E-B Green Peas, thawed
14 Oz H-E-B Quartered Artichoke Hearts, drained
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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 and 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. Add salt.
Stir in shrimp, peas, and artichoke hearts and cook until shrimp are pink, loosely curled, and opaque throughout, about 10 minutes longer. Serve while hot.



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