Shrip Paella

From Of Course onion, chopped finely red bell pepper, chopped roughly garlic, sliced thinly Valencia rice chicken broth (use 3 cups) parsley, minced tomatoes, chopped roughly shrimp, thawed peas (use 1 cup) lemon, cut into wedges From the pantry saffron (optional) bay leaf (optional) salt black pepper Directions Please be sure to wash all produce. 1.Using a large skillet, add 2 tablespoons olive oil, 3/4 cups of onions, the bell pepper, and cook for 5 minutes over medium heat. 2.Add 2 cloves sliced garlic and 1 1/2 cups of rice. Stir for 2 minutes. 3.Add 3 cups broth, 1/8 teaspoon saffron (if using), 1/2 teaspoon salt, 1/4 teaspoon black pepper. Bring to a simmer, then add 2 tablespoons parsley, 1 bay leaf, and the chopped tomatoes. Stir and return to a simmer. Cover and reduce the heat to medium-low. Cook for about 20 minutes, then add shrimp and 1 cup of peas, cover again and cook for another 5 minutes. 4.Before serving, remove the bay leaf and taste the dish to determine if more salt is needed. 5.Serve in large bowls with lemon wedges on the side.

Calorie in Vietnam spring roll

avacado 600


simon fish 600

shrimp 400

rice 600

noodle 364

Total 2564