Paella with shrimp is one of three hundred variants of this dish that Spaniards love to cook so much. In addition to rice, I add juicy shrimp, fragrant garlic, saffron and bright peas for freshness.
Ingredients
- Fig - 480 g
- Shrimp - 300 g
- Olive oil - 40 ml
- Garlic - 6 cloves
- Fish broth (or water) – 300 ml
- Green peas - 50 g
- Saffron - 15 g
- Turmeric - 15 g
- Spices and seasonings - 15 g
Step-by-step cooking recipe
Finely chop garlic and onion into cubes. Preheat a frying pan, pour olive oil and fry until half cooked.
Add spices, salt, turmeric and saffron to the onion. Pour in the broth and boil for a couple of minutes.
Put unwashed rice in a frying pan with broth, onions and spices. Distribute the rice evenly, do not stir and cook for 20 minutes.
When the broth has almost evaporated, add the shrimp to the paella, sprinkle with peas on top. Cover and increase the heat, simmer until the broth is completely evaporated for another 5 minutes and set aside.
In a couple of minutes, the paella is ready to eat. Serve garnished with lemon slices.
