counter hit xanga
Home  ◊  About  ◊ Mission  ◊  Sign Guestbk  ◊ Contact us  ◊
RECENT EVENTS
Weekly Recipe
  Palau
  Escoveitched Fish
  Nutmeg Bread
  Punch A Creme
  Rum Punch
  Guava Liquer
  Cranberry Nutmeg
  Quick Fruit Cake
  Braised Cabbage
   with Nutmeg   & Wine
 

 

 

 

Shrimp Paella
Servings: 6
Cook Time: 40 mins
Origin: Cuba
Ingredients :
1 tbsp. Olive Oil
¾ cup diced onion
¾ cup diced red pepper
1 tbsp. Minced Garlic or 2 cloves minced garlic
1 package (12oz.) Valencia Rice
3 cups hot water
1 packet Cubitos - Powdered Chicken Bouillon
1 packet Sazón con Azafran
2 tbsp. chopped fresh parsley
1 bay leaf
1 lb. medium shrimp, peeled and de veined
2 cups Frozen Peas

Method:
1. Preheat oven to 400° F with oven rack in lower third of oven

2. In a paella pan or large skillet, heat oil on medium

3. Stir in the onion and red pepper, and cook for 5 minutes until onion is soft

4. Stir in garlic and rice and cook for 2 minutes. Stir in water, bouillon and Sazón and bring to a boil

5. Add the remaining ingredients and mix well. Return to a boil

6. Place in oven, uncovered, for 25 minutes, until all liquid is absorbed, and rice is tender

7. Discard bay leaf and serve
Sign Up Now


Online=1648