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Ingredientes
- 3 Tbsp. vegetable oil
- 1/2 c. minced onion
- 1 Tbsp. chopped garlic
- 1 tsp saffron threads
- Â Â Salt to taste
- 1Â 1/2 c. rice
- 3 c. water
- 1 c. diced peeled seeded tomatoes
- 1Â 1/2 tsp cayenne pepper
- 1/2 c. cracked green olives
- 1 lb medium shrimp
- 1 Tbsp. finely-minced preserved lemons
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. toasted slivered almonds for garnish
- Â Â Minced parsley for garnish
Direcciones
- In a medium saucepan, add in 2 Tbsp. of the vegetable oil and heat. Add in the onions and saute/fry for 3 min, till soft and translucent/soft.
- Add in the garlic and saute/fry for another 2 min. Add in the saffron threads and saute/fry for 1 minute. Season with salt. Add in the rice and saute/fry, stirring constantly for 2 min.
- Add in the water and cover the pot. Lower the heat to simmer and cook for 20 min. Remove from the heat and let sit, covered for 5 min. Uncover and fluff with a fork.
- While the rice is cooking, in a saute/fry pan, over high heat, add in the remaining vegetable oil. When the oil is warm, add in the tomatoes and the cayenne pepper. Saute/fry for 5 min, or possibly till the liquid begins to evaporate.
- Add in the olives, shrimp and preserved lemons and cook till the shrimp turn pink and their tails curl completely, about 4 to 5 min. Be careful not to overcook. Season with salt and pepper.
- Add in the shrimp mix to the rice mix and mix well. Check for seasoning. Garnish with almonds and parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 448g | |
| Recipe makes 4 servings | |
| Calories 534 | |
| Calories from Fat 156 | 29% |
| Total Fat 17.74g | 22% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.26g | |
| Cholesterol 172mg | 57% |
| Sodium 440mg | 18% |
| Potassium 464mg | 13% |
| Total Carbs 62.46g | 17% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.15g | 1% |
| Protein 29.9g | 48% |
