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🍤 Creamy Paella-Style with Shrimp

650 kcal · 30 min · 4 servings

Ingredients

• 300 g Valencia Rice or Short-Grain Rice
• 400 g Shrimp (peeled with tail on)
• 30 g Tomato Paste
• 2 Teelöffel Sweet Smoked Paprika Powder
• 900 ml Veal or Chicken Stock
• 3 Zehen Garlic (thinly sliced)
• 40 ml Olive Oil
• 1 Prise Saffron Threads
• 1 Teelöffel Salt
• 1 Esslöffel Parsley (finely chopped)

Instructions

1. 1. Heat the olive oil in a large, wide frying pan over medium heat.
2. 2. Fry the garlic slices for 30 seconds until fragrant, then add the tomato paste and paprika powder. Stir for 1 minute until the mixture turns dark red.
3. 3. Add the rice to the pan and stir for 2 minutes to coat it with the oil and spice mixture.
4. 4. Dissolve the saffron in the hot stock and pour it over the rice. Add salt. Stir once, but do not stir anymore.
5. 5. Cook over low heat without stirring for 10 minutes.
6. 6. Place the shrimp on top of the rice. Cook for another 5 minutes until the shrimp are pink and the rice is cooked.
7. 7. Remove the pan from the heat. Cover with aluminum foil and let it rest for 5 minutes.
8. 8. Sprinkle the parsley over it and serve immediately.

Nutrition per serving

• kcal: 650
• Protein: 35 g · Fett/Fat: 14 g · Carbs: 95 g