Spanish Saffron Rice With Garlic Shrimp Recipes
SAFFRON ARROZ CON CAMARONES (SAFFRON RICE WITH SHRIMP)
This is another Cuban recipe I picked up. It is outstanding. You can go with regular white rice here, but breakdown and buy the Valencia rice online if you don't have it locally. It holds more liquid and gives your meal a more authentic look
Provided by PJ991092
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Shell, devein and refrigerate shrimp.
- Place shrimp shells in a saucepan with the water and boil about 15 minutes. Strain and reserve 3 cups of the water (adjust for serving changes). Discard the shells.
- In a shallow pan, heat the oil over medium heat until fragrant and saute shrimp quickly, just until they turn pink. Refrigerate again.
- In the same oil, saute the onion and bell pepper until onion is translucent, about 3 minutes. Stir in the garlic and cook another 2 minutes. Stir in the tomato sauce, wine, salt, pepper, saffron, cumin, oregano and bay leaf and cook for a few more minutes.
- Add the rice and the reserved shrimp water. Bring just to a boil, reduce heat to low, cover the pan and cook gently for about 30 minutes until the rice is tender and almost dry. Add the shrimp 5 minutes before the rice is done.
Nutrition Facts : Calories 598.3, Fat 26, SaturatedFat 3.6, Cholesterol 191, Sodium 1362, Carbohydrate 60.1, Fiber 3.2, Sugar 2.8, Protein 25.9
SAFFRON RICE WITH SHRIMP AND SCALLOPS
This is a spectacular main dish for a very special occasion. The ingredients are pricey, but for a celebration, or sure-fire impressive entrée, this is the ticket. Just make sure not to over-cook it.
Provided by RSHDiva
Categories Low Protein
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the roasted and peeled peppers into 1/2 inch dice and set aside.
- Preheat oven to 325.
- In an ovenproof frying pan or a paella pan about 12 inches in diameter, warm the olive oil over medium heat. Add the onion and garlic and saute, stirring, until soft, about 10 minutes. Add the rice and parsley and cook, stirring, until the rice is evenly coated with oil, about 2 minutes. Add the bell peppers, wine, stock, tomatoes, saffron and water, turmeric, salt and ground pepper. Boil gently, uncovered, for 5 minutes.
- Bury the shrimp and scallops in the rice. Place in the oven and bake, uncovered, for 10 minutes. Cover and continue to bake until the rice is tender and the seafood is cooked, about 10 minutes longer. Remove from the oven and let stand for 10 minutes.
- Garnish with lemon wedges and serve.
- Serves 6.
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