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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450°F. | 2. Warm the stock in a saucepan along with saffron. | 3. In a large ovenproof skillet, add olive oil over medium heat. | 4. A minute later add the onion and cook, stirring occasionally, until the mixture is translucent and soft, about 5 minutes. | 5. Add paprika and cumin and cook 1 minute more. | 6. Add rice and cook, stirring occasionally, until glossy, 1-2 minutes. | 7. Stir in the shrimp and season with salt. | 8. Add the warm stock and transfer skillet to oven, baking 15 minutes or until liquid is absorbed and rice is dry on top. | 9. Garnish with parsley, serve immediately. | 10. *For shrimp stock, boil the shells from the shrimp in 4 cups water, then remove and steep until ready to use, or until water cools. | 11. Strain and use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp stock chicken	4	cups		-	-	-	-
saffron	1/4	teaspoon		0.5425	0.1144	0.02	0.0102
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		minced	44.0	10.274000000000001	1.21	0.11
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
spanish rice	2	cups		1016.4	214.06	29.736	4.5360000000000005
shrimp	2	cups	raw peeled cut	-	-	-	-
salt				-	-	-	-
parsley			minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.