Spanish shrimp fideuá
94
- Prep Time15 mins
- Total Time25 mins
- Makes5 servings
Spanish shrimp fideua. (Photo, Roberto Caruso.)
This intriguing dish includes many of the classic flavours of paella, like saffron, paprika and peppers, but with instant-cooking rice noodles in place of high-maintenance rice.
Ingredients
1 tbsp olive oil
3 garlic cloves, minced
1 onion, thinly sliced
2 red bell peppers, finely chopped
3 tbsp tomato paste
1 tsp paprika
1/2 tsp crumbled saffron
2 1/2 cups vegetable broth
300-g pkg frozen shrimp, thawed and peeled
175 g thin rice vermicelli, broken into 1-in. pieces, about 5 cups
1/4 cup chopped parsley
1 lemon, cut into wedges (optional)
Instructions
HEAT a medium (10-in.) non-stick frying pan over medium-high. Add oil, then garlic, onion and peppers. Cook until onion is soft, about 3 min. Stir in tomato paste, paprika and saffron. Cook 1 min. Add broth. Boil, then stir in shrimp and noodles. Cook, stirring occasionally, until shrimp turns pink and noodles have absorbed all the liquid, about 5 min. Sprinkle with parsley. Serve with lemon wedges.
Nutrition (per serving)
Calories 297, Protein 16g, Carbohydrates 50g, Fat 5g, Fibre 4g, Sodium 646mg.
