SPANISH SHRIMP AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
- Photograph by Christopher Testani
Nutrition Facts : Calories 511, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 172 milligrams, Sodium 556 milligrams, Carbohydrate 67 grams, Fiber 2 grams, Protein 31 grams
SPANISH SHELLFISH WITH RICE
Take a trip to Spain with this dish. The shrimp stock was new to me and it adds a lot to this dish. It's a bit of extra work, but so well worth it - and healthy to boot! Shrimp is necessary for this dish but if you don't love scallops, clams or oysters, just compensate the amount with the other shellfish. I use regular parsley because I don't like cilantro. This recipe counts as 9 WW Points. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- To make shrimp stock, peel and devein the shrimp; reserve the shells. Place the shrimp in a medium bowl; cover and set aside in the refrigerator.
- Heat oil in a Dutch oven over medium heat. Add the shrimp shells and cook, stirring occasionally, until bright pink, about 2 minutes. Add the water, scallions, cilantro sprigs, peppercorns, and thyme; increase the heat and bring to a boil. Reduce the heat and simmer, covered, until the flavours are blended, about 30 minutes. Strain the stock through a sieve over a large bowl; discard the solids. Stir in the salt. Set aside.
- To make the shellfish and rice, heat the oil in the same Dutch oven over medium heat. Add the onion, jalapeno peppers, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in the rice until well coated. Add the shrimp stock and bring to a boil. Reduce the heat and cook, covered, until the rice is tender and stock is absorbed, about 20 minutes.
- Stir in the reserved shrimp, the scallops, clams and 2 tablespoons of the chopped cilantro. Cook, covered, until the clams open and the shrimp and scallops are just opaque in the centre, 3-5 minutes. Discard any clams that do not open. Stir in the oysters and cook, covered, until their edges begin to curl, about 2 minutes. Serve, sprinkled with the remaining cilantro.
Nutrition Facts : Calories 445.2, Fat 8.4, SaturatedFat 1.4, Cholesterol 126.9, Sodium 330.5, Carbohydrate 58.9, Fiber 1.4, Sugar 1.2, Protein 30.5
SEAFOOD SPANISH RICE
This is a quick easy version of paella. Minimum preparations and all cooked in one pan. Very hearty and tasty.
Provided by Foody Friend
Categories One Dish Meal
Time 48m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in pan over medium heat.
- Add chorizo, onion and garlic.
- Cook for 2 minutes then add rice, capsicum, paprika and saffron, cook for 1 minute.
- Pour in stock and tomatoes, season with salt and pepper and stir well.
- Bring to the boil, reduce heat to low simmer , cover and cook for 15 minutes.
- Uncover and stir in seafood and cook for further 10 minutes until marinara cooked.
- Remove from heat and stand for further 5 minutes before serving.
- Serve with lemon wedge.
Nutrition Facts : Calories 552.8, Fat 11.9, SaturatedFat 3.3, Cholesterol 17.7, Sodium 643.5, Carbohydrate 93.7, Fiber 4.6, Sugar 9.7, Protein 16.4
SPANISH RICE AND SHRIMP
I created this recipe to replicate paella for a crowd. I love paella, but it's expensive and not everyone likes the mussels and sausage in it. Serve this dish with a good Spanish wine and some bread and oil and it will be a sure crowd-pleaser!
Provided by Mandy Blizzard
Categories World Cuisine Recipes European Spanish
Time 1h3m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
- Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
- Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.
Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.1 g, Cholesterol 172.6 mg, Fat 12 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 1.8 g, Sodium 646.6 mg, Sugar 2.8 g
SPANISH SEAFOOD RICE
This quick version of paella is superhealthy, plus it's all cooked in one pan so there's minimal washing-up
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
- Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
- Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.
Nutrition Facts : Calories 369 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.05 milligram of sodium
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