Spanish shrimp fideuá

72

PREP TIME

15 min

TOTAL TIME

25 min

Serves

5

Spanish shrimp fideuá

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
  • 16 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 5 g,
  • Fibre
  • 4 g,
  • Sodium
  • 646 mg.
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