Ingredients

  • 1 liter water
  • 2 bouillon cubes (shrimp)
  • 4 tablespoons olive oil
  • 1 red onion (small, peeled and finely chopped)
  • 1 garlic clove (peeled and finely chopped)
  • 1 leek (small, white part only, peeled and finely chopped)
  • 300 grams arborio rice
  • 250 milliliters dry white wine
  • salt
  • paprika
  • 500 grams shrimp (peeled)
  • 2 tablespoons cilantro (chopped)
  • 1 tablespoon paprika
  • salt

Directions

  1. For the seafood broth, heat 1 liter of water and 2 bouillon cubes in a pot and bring to a boil.
  2. Heat olive oil in a large saucepan, add onion, garlic, and leek and sauté for 5 minutes.
  3. Add rice.
  4. Fry until the rice grains turn white, stirring constantly
  5. Add wine.
  6. Cook until wine is almost evaporated, add ladlefuls of seafood broth and season with salt and paprika.
  7. Stir constantly until rice is tender.
  8. Halfway through the cooking, add shrimp and cilantro.
  9. Season to taste.
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