|
|
|
| Shrimp Paella |
Servings:
6
Cook Time:
40 mins
Origin:
Cuba
|
Ingredients :
1 tbsp. Olive Oil
¾ cup diced onion
¾ cup diced red pepper
1 tbsp. Minced Garlic or 2 cloves minced garlic
1 package (12oz.) Valencia Rice
3 cups hot water
1 packet Cubitos - Powdered Chicken Bouillon
1 packet Sazón con Azafran
2 tbsp. chopped fresh parsley
1 bay leaf
1 lb. medium shrimp, peeled and de veined
2 cups Frozen Peas
|
Method:
1. Preheat oven to 400° F with oven rack in lower third of oven
2. In a paella pan or large skillet, heat oil on medium
3. Stir in the onion and red pepper, and cook for 5 minutes until onion is soft
4. Stir in garlic and rice and cook for 2 minutes. Stir in water, bouillon and Sazón and bring to a boil
5. Add the remaining ingredients and mix well. Return to a boil
6. Place in oven, uncovered, for 25 minutes, until all liquid is absorbed, and rice is tender
7. Discard bay leaf and serve
|
|
::
