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Paella - With Seafood and Rice Recipe
|Uncooked white rice||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Minced garlic||1 Teaspoon|
|Fresh shrimp||1 1⁄2 Pound, shelled and deveined without tail|
|Canned chicken broth||23 Ounce (1.5 Cans, 15 Ounces Each)|
|Canned diced peeled tomatoes with juice||23 Ounce (1.5 Cans, 15 Ounces Each)|
Calories 428 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 0.92 g4.6%
Trans Fat 0 g
Cholesterol 258.5 mg86.2%
Sodium 521.3 mg21.7%
Total Carbohydrates 54 g17.9%
Dietary Fiber 4.2 g16.7%
Sugars 0.2 g
Protein 45 g89.5%
Vitamin A 28.9% Vitamin C 31.3%
Calcium 17.4% Iron 42.4%
*Based on a 2000 Calorie diet
Take garlic and mince it. Take shrimp and devein it leaving the shells on. Take 15 ounces of tomatoes and peel them. Chop up the tomatoes.
Take a pan and put water in it. Let the water boil on high flame. Throw in rice to the water. Once the rice and reduce down the heat. Cook the rice for 20 minutes or so.
Take a large skillet and place it over medium heat. Put in olive oil and let it get warm. Make sure that the oil is hot but not smoking hot. Throw in the garlic and shrimp and cook until the shrimp are cooked to perfection or until the shrimp turn pink.
Next pour the broth in the skillet along with tomatoes and saffron. Mix all this nicely. Bring everything to a boil stirring from time to time. Add in 1 cup of rice to the skillet containing shrimp and lower down the flame to low. Cook for not more than 10 minutes.
Take out the paella shrimp rice on to a service plate. Dish it up with chopped parsley and serve right away.
You can add in beans, snails and vegetables as well to give more taste to the dish. Dish up this dish with lime wedges. Sprinkle some lemon juice on the top for a citrusy flavor. And if you just want the shrimp try out this shrimp recipe collection!