Veggies & Shrimps Paella (Easy & Healthy) - RECIPE #3
3:49 PM
Picture from Sweet Simple Vegan.
Paella is a typical Spanish dish and it can be made in so many different ways. One of my favorites is adding only veggies and shrimps or tofu. This time I decided to do it with shrimps but I will post one recipe with tofu for you soon enough.
The following recipe is healthy, has a high nutritive value, is made with fresh ingredients only, and is cooked with love. Once you make it, you will get a special paella bursting with beautiful color thanks to the wonderful variety of vegetables we used - a recipe meant to be shared with the ones you love.
Let's start!
INGREDIENTS
1 medium sweet onion
4 Italian peppers (2 green peppers + 2 red peppers)
4 fresh tomatoes
1 teaspoon saffron spice
24 - 30 fresh shrimps
2 cups rice (short-grain bio white rice)
2 litters shrimp/veggies/fish broth (choose the one you like)
2 tablespoons olive oil.
Salt to taste
½ cup artichoke hearts (optional)
½ cup green peas (fresh or frozen, optional)
INSTRUCTIONS
- In a medium casserole, put 2,5 water litters to boil. Once boiled, add shrimps' heads and let them cook for 15 minutes maximum. Then, remove from the heat and set aside for later.
- Add 2 tablespoons of olive oil to a large pan and let it slowly heat at medium temperature (7 over 9).
- Slice and cut up the medium sweet onion meanwhile and add to the large pan, letting it cook slowly at medium heat.
- Chop the 4 fresh tomatoes and add them to a medium bowl. Crush them with a mixer right afterward. Add it to the onion in the large pan and let it cook.
- Cut the four peppers (2 green and 2 red - this quantity can vary depending on your personal taste) into thin slices and add it to the large pan. Now is the perfect time to add green beans if you want too.
- While the onion is getting ready together with the peppers and tomatoes, peel all the shrimps and add them to the large pan. Let it cook all together for 10 minutes and add 2 cups of white rice. Stir and let it cook for another 5 minutes.
- Add 1 teaspoon of saffron spice - the one which will give it that yellowish touch paella lovers adore - and stir.
- Strain the shrimp broth previously cooked and set aside, and add 2 litters maximum to the large pan. Add salt to taste and let it cook for 30 minutes or until the broth is evaporated.
- Let it rest for 5 more minutes and your paella will be ready to be served!
- Put 1/2 cup artichoke hearts in a little bowl so your guests can choose if they want to add them or not.
- Note: serve with a glass of white wine and your guests will come over every time you cook this paella recipe.
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