A good quick version
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 | ||
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Calories: 253 | ||
Calories from Fat: 140 (55%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 253
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