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Spanish shrimp fideuá

89

  • Prep Time15 mins
  • Total Time25 mins
  • Makes5 servings
Spanish shrimp fideuá

Spanish shrimp fideua. (Photo, Roberto Caruso.)

Chatelaine Triple Tested

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.

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