Paella-Style Rice with Ham and Shrimp

Paella-Style Rice with Ham and Shrimp

Ham stands in for sausage in this one-skillet dinner inspired by traditional Spanish paella. Sop up the juices with warm crusty bread.

  • Makes: 4 servings
  • Hands On 30 mins
  • Total Time 30 mins


  • 12 ounces fresh or frozen peeled and deveined large shrimp
  • tablespoons olive oil
  • 3/4 cup coarsely chopped orange or yellow sweet pepper
  • 1/2 cup chopped onion
  • 1/2 cup thickly sliced celery
  • 3/4 cup uncooked long grain white rice
  • cloves garlic, minced
  • cups water
  • cup cubed cooked ham
  • cup sugar snap peas, trimmed and halved lengthwise
  • 1/4 teaspoon ground saffron or 1 teaspoon paprika
  • tablespoons chopped fresh flat-leaf Italian parsley


  1. Thaw shrimp, if frozen. Rinse shrimp and pat dry; set aside. In a large skillet, cook shrimp in 1 tablespoon of the oil over medium-high heat for 3 to 4 minutes or until shrimp are just opaque, turning once halfway through cooking. Transfer shrimp to a plate and set aside.
  2. Add remaining oil to the skillet along with pepper, onion and celery. Cook over medium heat for 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add rice and garlic; cook and stir for 2 minutes. Remove skillet from the heat and carefully stir in the water and ham. Bring to boiling; reduce heat to low. Simmer, covered, for 15 minutes or until rice is tender and liquid is absorbed.
  3. Add the peas; cook, uncovered, 2 minutes more. Stir in cooked shrimp and saffron. Cook 1 minute more. Remove from the heat and sprinkle with parsley before serving.

SOURCE: Midwest Living