Shrimp Paella
Ingredients
½ cup chopped onion
2 cloves garlic, minced
1 ½ cup regular rice
½ cup chopped sweet red pepper
1 ½ cup tomatoes, peeled and chopped
2 tsp salt
¼ tsp saffron, crushed
2 cloves garlic, minced
1 ½ cup regular rice
½ cup chopped sweet red pepper
1 ½ cup tomatoes, peeled and chopped
2 tsp salt
¼ tsp saffron, crushed
4 cups boiling water
600 gram shrimp, peeled, no tail
60 gram calamari, cut into rings
10 mussels in shell
pinch of rosemary
600 gram frozen peas
600 gram shrimp, peeled, no tail
60 gram calamari, cut into rings
10 mussels in shell
pinch of rosemary
600 gram frozen peas
Method
- In large skillet cook shrimps with salt and pepper, until color changes, remove shrimp.
- Add onions, peppers, garlic, cook until onion is tender, not brown.
- Stir uncooked rice, chopped tomatoes, salt, and saffron. Stir in boiling water, bring to boil.
- Turn rice mix into paella pan or 4 quart casserole, arrange shrimp atop mixture, bake covered, 375°F for 30 minutes.
- Scrub mussels, place in pan in ½ inch boiling water with calamari, cover and cook until open, 3 - 5 minutes.
- Arrange peas, calamari, mussels and shrimp atop rice mixture and add rosemary, bake covered, until shrimp and rice are done, 15-20 minutes.
