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Description
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
US|METRIC
4 SERVINGS
- 125 grams large shrimp
- 1 bay leaf
- chile pepper (ground, to taste)
- 100 mL olive oil
- 1 onions (large)
- 1 tomatoes (ripe)
- 1 red pepper
- 1 pkg. monkfish
- 350 grams paella rice
- 2 garlic cloves
- salt (to taste)
- ground black pepper (to taste)
- 1 sprig fresh coriander
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Directions
- Clean and peel shrimp and remove heads, being careful to leave tails attached.
- Cook shrimp shells and heads in 1.5 liters (approximately 6 cups) boiling, salted water with bay leaf and chile pepper.
- Boil for about 5 minutes, grind in the blender and strain broth through a sieve or cheesecloth.
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium280mg12% |
| Potassium220mg6% |
| Protein3g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A25% |
| Vitamin C80% |
| Calcium2% |
| Iron4% |
* 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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