In a large deep skillet, heat the oil until shimmering. Season the shrimp with salt and pepper and add to the skillet. Cook over high heat until lightly browned. Transfer to a plate.
Add the rice to the skillet and cook until opaque - 2 minutes. Stir in the tomato paste, paprika, garlic and saffron until rice is toasted and sizzling - 1 minute. Add the clam juice and water and bring to a boil over high heat. Boil until rice is crunchy and half the broth is absorbed - 10 minutes. Lower the heat and simmer until the rice is tender and the liquid is soupy but reduced - 8 minutes. Set the shrimp on top and simmer until the are cooked through- 2 minutes.
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 140 (55%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 173.6mg||53 %|
|Sodium 509mg||18 %|
|Potassium 517.1mg||14 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 3.3g|
|Protein 23.9g||34 %|
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Calories per serving: 253
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