13Ingredients
250Calories
70Minutes

This rustic dish is a good option for cold weather comfort. The broth that's used to cook the rice is made by boiling the shrimp shells and heads with seasonings, then pureeing and straining. The monkfish is cooked first with the aromatics and vegetables, then removed and the rice is added to the same pan with that infused broth. The shrimp are simply sauteed with garlic, and this can be done while the rice is cooking so everything is ready at the same time.

Ingredients

  • 125 grams large shrimp
  • 1 bay leaf
  • chile pepper (ground, to taste)
  • 100 milliliters olive oil
  • 1 onions (large)
  • 1 tomatoes (ripe)
  • 1 red pepper
  • 1 package monkfish
  • 350 grams paella rice
  • 2 garlic cloves
  • salt (to taste)
  • ground black pepper (to taste)
  • 1 sprig fresh coriander

Directions

  1. Clean and peel shrimp and remove heads, being careful to leave tails attached.
  2. Cook shrimp shells and heads in 1.5 liters (approximately 6 cups) boiling, salted water with bay leaf and chile pepper.
  3. Boil for about 5 minutes, grind in the blender and strain broth through a sieve or cheesecloth.
  4. Set aside broth for cooking rice. In a pan, heat 50 ml (approximately ¼ cup) olive oil and add chopped onion.
  5. Braise for a few minutes until it starts to soften.
  6. Blanch tomatoes for a few seconds in boiling water and peel, quarter, core and cut into small cubes.
  7. Add tomatoes to pan.
  8. Cut pepper into thin slices and add to pan.
  9. Add monkfish and cook for a few minutes.
  10. Remove fish and add shrimp broth and bring to a boil.
  11. Add rice and stir to loosen. Season to taste and cook over low heat.
  12. A few minutes before the rice is finished cooking, return monkfish to pan and mix in with rice.
  13. In a frying pan, heat remaining oil.
  14. Add finely chopped garlic cloves and shrimp.
  15. Sauté until shrimp changes color.
  16. Remove shrimp from heat and set aside for garnish.
  17. Cook rice until done for about 10 minutes.
  18. To serve, transfer rice mixture to serving platter.
  19. Garnish with fried shrimp and chopped cilantro.
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NutritionView more

250Calories
Sodium12%DV280mg
Fat37%DV24g
Protein6%DV3g
Carbs2%DV7g
Fiber8%DV2g

PER SERVING *

Calories250Calories from Fat220
% DAILY VALUE*
Total Fat24g37%
Saturated Fat3.5g18%
Trans Fat
Cholesterol<5mg1%
Sodium280mg12%
Potassium220mg6%
Protein3g6%
Calories from Fat220
% DAILY VALUE*
Total Carbohydrate7g2%
Dietary Fiber2g8%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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