Today is National Paella Day__, the Spanish dish made of rice and seafood originally from Valencia. I'm going to celebrate it with this rice and shrimp, inspired not only by Spanish Arroz a la Marinera and some our favorite Spanish traditional dishes, but also by the way we cook arroz con camarones in my hometown, Caracas. I hope you like it! Happy Paella Day!
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__Rice with shrimp
__Yield 6-8 portions
__Ingredients:
__2 pounds of shrimp with tail
3 Tbs. of olive oil
1 cup of onion finely chopped
3 garlic cloves minced
1 red bell pepper finely chopped
1 cup of ripe tomatoes, seeded and finely chopped
1 cup of carrots chopped
1 ½ cup of white rice
½ cup white wine
1 cup of water
salt
Fresh ground black pepper
1 cup frozen peas
2 Tbs. of fresh parsley chopped
Preparation:
In a deep skillet over medium heat, heat the oil and sauté the onions and garlic until wilted, about 5 minutes.
Add the red bell pepper and cook for 3 more minutes. Add the tomato and cook for 3 more minutes.
Add the shrimp and carrots, stir and add the wine. Cook until the liquid has been almost completely absorbed.
Add the rice, water, salt and pepper to taste and cook uncovered for 20 minutes over low heat.
Add the green peas, stir and cook covered over low heat for 5 minutes. Add the parsley and serve sprinkled with a little olive oil.
Images via Enriqueta Lemoine
