Shrimp Paella Stir-Fry

Total Time
40 min
35 min
5 min
Rice must be cooked the day before and refrigerated before being stir-fried. Hot rice results in a gummy stir-fry.


uncooked white rice

½ cup(s), long grain

fat free chicken broth

¾ cup(s)


½ tsp, (pinch), optional

peanut oil

1 Tbsp, or vegetable oil

minced garlic

1 Tbsp

uncooked shrimp

10 oz, medium, peeled, deveined, cut in 1/2-inch pieces

uncooked bell pepper(s)

2 cup(s), cut into 3/4-inch squares


1 tsp, sweet

fresh cherry tomato(es)

1 cup(s), halved

uncooked scallion(s)

½ cup(s), thinly sliced

white wine

1 Tbsp

table salt

½ tsp

black pepper

½ tsp, freshly ground


  1. 1. The day before serving, put rice in a small 1-quart saucepan. Wash rice in several changes of cold water until water runs clear. Drain. Level rice in pan, add broth, and crumbled saffron threads. Bring broth to a boil uncovered over high heat. When broth comes to a boil, reduce heat to low and simmer uncovered until most of broth has evaporated and little craters appear on surface, about 4 to 5 minutes. Cover, and simmer 10 minutes or until all of liquid is absorbed. Turn off heat and let sit 5 minutes. Fluff rice and cool before covering and refrigerating.
  2. 2. Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil, add garlic and stir-fry 10 seconds or until fragrant. Add shrimp and stir-fry 30 seconds or until almost all the shrimp have turned orange. Add bell peppers, paprika and cold rice, and stir-fry, breaking up rice clumps, for about 1 minute or until well combined. Add tomatoes, scallions, white wine, salt and pepper, and stir-fry 1 to 2 minutes or until shrimp are cooked through and peppers are tender crisp. Yields 1 1/4 cups per serving.


Saffron is a classic ingredient for paella, adding brilliant color, aroma and a delicate flavor. But it's also very expensive. You can omit it and the paella will still be delicious.

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