Recipe by MRS MEGS
"This is a simple paella that is fast and tastes great. I even got my kids to eat it."
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uncooked white rice
1 1/2 cups
fresh shrimp, shelled and deveined without tails
1 (14.5 ounce) can
1 (14.5 ounce) can
peeled and diced tomatoes with juice
The Paella came out great. I added a little bit of sugar to cut the bitter taste of the tomatoe juices. Overall, really good. Next time I wil add more seafood, i.e. Scallops, and/or clams.
It was okay. I used saffron yellow rice like others suggested. I definitely think the chicken broth isn't necessary (I only used a couple of ounces and I think it just made it wet and mushy). Next time, I'll cook the yellow rice in chicken broth instead of water and not add chicken broth in the end. I think sauteed onion would be a good addition. Lastly, I added a large spoon full of capers.
Very easy and tasty. I used a package of saffron rice instead of white rice because I didn't have any saffron but it still turned out great. It could use a little more seasoning but it's easy to add your own flavorings. Also, mine was a little watery so next time I will drain the tomatoes and use a little less broth, but I will definitely make this recipe again
Excellent recipe, tastes great with a little red onion, kosher salt & cracked pepper!!!!!
Only had some "Spanish" rice mix for this, so used it, and added some cumin because of that. It was a little soupy the first time, but tasted great; the leftovers were the perfect texture! So I wouldn't decrease the liquid unless you are eating an entire batch right away. The chicken broth adds complexity, so just reduce amounts of both borth and tomatoes instead of eliminating the broth altogether.
I made this with tumeric instead....a 12 serving option needs 2 1/4 tsp.
made this for the first time and its fab. tkx so much. I added some frozen mixed Mexican vegies.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 199
** Calories from Fat: 10
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