Directions:
- Preheat oven to 450°F.
- Warm the stock in a saucepan along with saffron.
- In a large ovenproof skillet, add olive oil over medium heat.
- A minute later add the onion and cook, stirring occasionally, until the mixture is translucent and soft, about 5 minutes.
- Add paprika and cumin and cook 1 minute more.
- Add rice and cook, stirring occasionally, until glossy, 1-2 minutes.
- Stir in the shrimp and season with salt.
- Add the warm stock and transfer skillet to oven, baking 15 minutes or until liquid is absorbed and rice is dry on top.
- Garnish with parsley, serve immediately.
- *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.
- Strain and use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4653.81 Kcal (19485 kJ) | ||
| Calories from fat | 1498.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 166.45g | 256% | |
|---|---|---|---|
| Cholesterol | 1364.79mg | 455% | |
| Sodium | 8272mg | 345% | |
| Potassium | 520.04mg | 11% | |
| Total Carbs | 538.16g | 179% | |
| Sugars | 462.14g | 1849% | |
| Dietary Fiber | 18.95g | 76% | |
| Protein | 226.8g | 454% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 1.7mg | 9% | |
| Calcium | 82.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 908.34 Kcal (3803 kJ) | ||
| Calories from fat | 292.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.49g | 256% | |
|---|---|---|---|
| Cholesterol | 266.38mg | 455% | |
| Sodium | 1614.54mg | 345% | |
| Potassium | 101.5mg | 11% | |
| Total Carbs | 105.04g | 179% | |
| Sugars | 90.2g | 1849% | |
| Dietary Fiber | 3.7g | 76% | |
| Protein | 44.27g | 454% | |
| Vitamin C | 1.8mg | 15% | |
| Iron | 0.3mg | 9% | |
| Calcium | 16.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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