This paella-like dish of rice and shrimp is a favorite in Peru, where it's typically prepared with crawfish. This quick version of arroz con camarones is made with frozen shrimp.
Add peas or bell peppers to this recipe, if you like, or some chorizo sausage. Paella is a flexible dish, so feel free to give it your own creative interpretation.
- 1 pound frozen raw shrimp
- 3 tablespoons achiote oil orolive oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon aji amarillo chili pepper paste
- 1 teaspoon cumin
- 1 package Sazon Goya with azafron (saffron)
- 1 teaspoon salt
- 2 tomatoes, chopped
- 3 cups rice
- 1/2 cup white wine
- 2 cups frozen green peas (optional)
- Salt and pepper, to taste
- 2 tablespoons minced cilantro
- Juice of 1 lime
- Bring a pot of salted water to a boil.
- Add the shrimp and cook for 2 minutes, until they just turn pink.
- Remove the shrimp from the water with a slotted spoon and place shrimp in a bowl of ice water. Reserve the cooking water.
- Peel and de-vein the shrimp, leaving the tails on if desired. Set aside.
- Put the oil in a skillet over medium heat.
- Add the chopped onion and garlic and cook until translucent and fragrant.
- Add the aji amarillo paste, cumin, Sazon Goya, salt and tomatoes to the onions and garlic.
- Continue cooking for several minutes more, until the onions are soft and golden.
- Add the rice and white wine and cook until the liquid is dissolved, stirring frequently.
- Add 2 to 3 cups of the shrimp cooking water to the rice.
- Cover and simmer over low heat until the rice has absorbed the water and is fully cooked, about 15 minutes. Add more liquid if needed.
- Just before the rice is done, add frozen peas if desired.
- Taste the mixture and season with salt and pepper as desired.
- Remove from the heat and add the cooked shrimp.
- Garnish with minced cilantro and lime juice.
History of Paella
Paella is a Spanish dish made of rice, meat, and vegetables that always includes saffron.
Paella actually is the name of the pan that was originally used to make this kind of dish. The word is thought to have come from Latin, evidence of a Roman connection. Rice was introduced into Spain by the Moors, and so paella is a union of sorts of two very old cultures that settled in Spain and left footprints. Valencia, on Spain's Mediterranean coast, is thought to be the birthplace of paella and where you find the most authentic version of this tasty dish.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||1 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||7 g|