Spanish shrimp fideuá
By Chatelaine
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.