Spanish Rice With Shrimp Food

SPANISH SHRIMP AND RICE

Steps:

• Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
• Photograph by Christopher Testani

SPANISH RICE AND SHRIMP

Steps:

• Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
• Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
• Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

ARROZ CON CAMARONES (YELLOW RICE WITH SHRIMP)

Steps:

• Peel the shrimp and save the shells. You should have about 4 cups of shells from 2lbs of large shrimp. In a saucepan, add cold water, the shrimp shells, and 1/2 teaspoon salt. Bring to a boil and cook for 10 minutes. Strain the broth through a fine mesh strainer. Set aside.
• In a Dutch oven or saucepan with a lid, heat 2 tablespoons of olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.
• Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, shrimp stock, chicken stock, ground cumin, Bijol, bay leaf, salt, and pepper to taste. Bring to a boil.
• Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from the heat but keep the lid on for another 5-10 minutes.
• In the meantime, cook the shrimp. Season the shrimp with salt + pepper to taste. In a large skillet, heat the remaining tablespoon of olive oil at medium heat. Cook the shrimp for 2-3 minutes until they turn pink. Careful not to overcook or they will be rubbery. Set aside.
• Remove the Dutch oven lid and fluff the rice with a fork. Gently fold in the peas and cooked shrimp until all is well combined. Serve immediately. Enjoy!

SPANISH RICE WITH SHRIMP

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes.
• Add tomato, pepper, and celery; sauté 6 minutes.
• Stir in water, rice, and salt, and bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
• Add shrimp; cook 4 minutes or until shrimp are done.

SPANISH RICE & PRAWN ONE-POT

Steps:

• Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
• Uncover, then stir - the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.

SPANISH RICE AND SHRIMP ONE POT

Steps:

• Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onions, peppers, chorizo and garlic in the oil fo 3 mins.Stir in the rice and the chopped tomatoes with 2 cups boiling water, cover then cook on a high heat for 12 mins.Uncover, then stir - the rice should be almost tender.Stir in the shrimp with a splash more water if the rice is looking dry, then cook for another minute until the shrimp are pink and the rice is tender.

SPANISH SEAFOOD RICE

Steps:

• Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
• Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
• Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.