Shrimp and Tomato Paella

Serves as a table decoration! With wine.
cook time: 1h 40 min
Miles Denholm
Shrimp and Tomato Paella

Nutrition Facts (per serving)

137
Calories
3g
Fat
22g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Garlic 6 clove
Tomatoes 70 g
Olive oil 40 ml
Salt to taste
Ground black pepper to taste
Water 3 cup
Rice (Long grain is better) 480 g
Bulb onions 1 pc
Lemons 1 pc
Olives 15 pc
Saffron 1 tsp
Green pea 3 tbsp
Shrimps (Unpeeled shrimp are better) 16 pc

Recipe instructions

Step 1

Step 1
Cut the onion into small cubes and chop the garlic as well.

Step 2

Step 2
Pour olive oil into a frying pan and fry the onion and garlic until light golden brown.

Step 3

Step 3
Now put the tomatoes in the frying pan, add water, salt and season with ground pepper and saffron, mix everything.

Step 4

Step 4
Long grain rice works best for this recipe and should not be washed.

Step 5

Step 5
Carefully transfer the rice to the pan and distribute it around the entire perimeter without stirring the contents. The liquid should completely cover the rice. When the broth boils, place the shrimp directly in the shell on top of the rice, cover the pan with a lid and simmer everything for 10 minutes over low heat.

Step 6

Step 6
Meanwhile, we cut the olives into rings.

Step 7

Step 7
After 10 minutes, open the lid and place chopped olives and green peas on the surface of the rice. Cover the pan with a lid and cook the paella over high heat for another minute. Then turn off the heat and leave the dish under the closed lid for another 10-15 minutes. Serve the finished paella to the table, garnished with lemon slices. Bon appetit everyone!

Additional rubrics

Related recipes