30-Minute Skillet Shrimp Paella

In a large skillet (use one with a lid because you’ll need the lid later), heat oil and garlic over medium heat and stir garlic until fragrant. Add in rice and chopped pepperoni and cook until the rice has become translucent, about 5 minutes. Make sure it is translucent before the next step.

Add the wine and cook until the wine has evaporated. Add broth, drained tomatoes and red pepper flakes and stir to combine. Cover and allow to simmer for 10-12 minutes, or until most of the liquid has been absorbed. Stir in shrimp and peas and cook until the shrimp has cooked and become opaque, about 6-7 minutes. Season with salt, pepper and cayenne pepper to taste. Test the rice to ensure it is soft and cooked through. If not, add additional broth if needed and cook until soft. Serve immediately.

Adapted from Everyday Foods.