This paella-inspired dish starts by infusing purchased chicken stock with shrimpy goodness; it’s an easy step that makes full use of shrimp shells that would otherwise be discarded.
- 8 ounces unpeeled large shrimp
- 3 1/3 cups unsalted chicken stock (such as Swanson)
- 2/3 cup water
- 1/8 teaspoon saffron threads, crushed
- 1 cup chopped ripe tomato
- 1 cup chopped onion
- 1 1/8 teaspoons salt, divided
- 1/2 teaspoon sugar
- 4 garlic cloves
- 3 tablespoons olive oil
- 1 1/4 cups uncooked short-grain rice
- 12 ounces tilapia, cut into 1-inch pieces
- 1/2 cup frozen green peas
- 1/4 cup chopped fresh flat-leaf parsley
- 6 lemon wedges
- Calories 338
- Fat 8.8g
- Satfat 1.5g
- Monofat 5.4g
- Polyfat 1.4g
- Protein 24g
- Carbohydrate 41g
- Fiber 3g
- Cholesterol 76mg
- Iron 3mg
- Sodium 600mg
- Calcium 60mg
How to Make It
Preheat oven to 450°.
Peel shrimp, reserving shells; set shrimp aside. Combine shrimp shells, chicken stock, 2/3 cup water, and saffron in a medium saucepan. Bring to a boil; reduce heat, and keep warm.
Combine chopped tomato, onion, 1/2 teaspoon salt, sugar, and garlic in a food processor; process until smooth.
Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add tomato mixture to pan; cook 6 minutes or until liquid almost evaporates, stirring occasionally. Add uncooked rice to pan; cook 3 minutes, stirring frequently. Drain stock mixture over a bowl; discard solids. Add stock mixture to pan; bring to a boil. Cook over medium heat 12 minutes or until rice is tender and liquid is absorbed (do not stir). Top with reserved shrimp, tilapia, and peas. Sprinkle with remaining 5/8 teaspoon salt. Cover and bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.
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