Paella Stuffed Zucchini with Shrimp and Chorizo
It’s zucchini season, and what better way to showcase this versatile veg than to fill it with saffron-kissed paella complete with chorizo and shrimp.
Servings 6 servings
Calories 247kcal
Equipment
Ingredients
SHRIMP and ZUCCHINI
- 24 uncooked large shrimp (21-25 ct), peeled, deveined and tails removed
- 2 tablespoons olive oil , divided
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 1 lemon , zest and juice
- 4 large green or yellow zucchini , each about 9 inches long and 12-14 ounces
- Salt and pepper
PAELLA FILLING
- 1 tablespoon olive oil
- 6 ounces chorizo , diced
- 1 small onion , chopped (about 1 cup)
- 1 medium red bell pepper , chopped (about 1 cup)
- 1 poblano pepper , diced (about ½ cup)
- 3 garlic cloves , minced (about 1 tablespoon)
- ½ cup arborio rice
- Good pinch of saffron threads
- 1 ¾ cups chicken stock
- ½ cup frozen peas
- 2 tablespoons fresh parsley , chopped
- Lime wedges
Instructions
SHRIMP and ZUCCHINI
- In a medium bowl, toss shrimp with 1 tablespoon olive oil, paprika, oregano, and lemon zest and juice. Set aside.
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper.
- Cut zucchini in half lengthwise. Use a melon baller or small spoon to scrape out the centers of the zucchini, leaving a ¼-inch border around all edges. Discard the scooped out centers or save for another use.
- Arrange the zucchini shells on the baking sheet, cut side up. Brush with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast for 15 minutes.
- While the zucchini are roasting, start preparing the paella filling. After 15 minutes, remove zucchini from oven. Set aside. Maintain oven temperature.
PAELLA FILLING
- Heat olive oil in a large skillet over medium heat. Add the chorizo; cook, stirring often, until browned in spots, 4-5 minutes.
- Add the onion and peppers; cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the garlic and cook 1 minute, stirring often.
- Add the rice and saffron; stir 1 minute.
- Pour in the stock; bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, until the rice is tender but not mushy, 18-20 minutes.
- Stir in the peas. Season to taste with salt and pepper.
- To assemble, fill partially-baked zucchini shells with rice mixture. Place 3 shrimp on top of each rice-filled zucchini.
- Bake until shrimp are just opaque in the center, 8 to 10 minutes. Top with chopped parsley and squeeze of lime. Serve hot. Enjoy!
Nutrition
Serving: 1 serving | Calories: 247kcal | Carbohydrates: 28g | Protein: 11g | Fat: 11g | Cholesterol: 25mg | Sodium: 477mg | Potassium: 607mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1304IU | Vitamin C: 84mg | Calcium: 48mg