Paella, Saffron And Shrimp Recipe
Servings: 4
Ingredients
- 1/4 c. Unsalted butter
- 1 lb Shrimp, peeled
- 1 whl onion, minced
- 2 x Cloves garlic, chopped
- 1Â 1/2 c. Zucchini, minced
- 3 whl tomatoes, seeded and minced
- 1Â 1/2 c. Short-grain rice
- 1/2 tsp Saffron
- 1 tsp Salt
- 1Â 1/2 tsp Pepper
- 3 c. Warm water
- 4 Tbsp. Parsley, minced
Directions
- Crush saffron and steep in 1/4 c. of warm water.
- In a paella pan, over medium heat, heat butter. Add in shrimp and saute/fry till pink, about 2 min. Transfer shrimp to a bowl. Add in onion and garlic to pan and saute/fry over low heat till slightly soft, about 7 min. Add in zucchini and tomatoes and saute/fry 3 min longer. Add in rice, stir and add in saffron with liquid, salt, pepper and warm water. Bring to boil and reduce to low heat, cover and cook till rice is done, about 20 min.
- Return shrimp to pan, stir in the minced parsley, turn off heat, cover and let sit for about 10 min.
- Fluff and serve topped with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 551g | |
| Recipe makes 4 servings | |
| Calories 516 | |
| Calories from Fat 126 | 24% |
| Total Fat 14.3g | 18% |
| Saturated Fat 7.86g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 203mg | 68% |
| Sodium 775mg | 32% |
| Potassium 721mg | 21% |
| Total Carbs 65.48g | 17% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.61g | 3% |
| Protein 30.08g | 48% |
