Author Notes
I had some interesting ingredients on hand, such as Spanish the caramelized walnuts and Moroccan preserved lemons (which I just made) that I thought would be fun to try in a Paella dish —LazizaBites
Ingredients
- Shrimp Prep
-
1 pound
raw shrimp, shelled and deveined
-
1/2 teaspoon
paprika
-
1/2 teaspoon
cajun seasoning
-
1/2 teaspoon
sea salt
-
1/2 teaspoon
freshly ground black pepper
-
1 tablespoon
butter
-
1 tablespoon
olive oil
-
1
slice pancetta, diced (optional)
-
1
tomato, chopped
- Veggie Prep and Rice (Risotto)
-
1 tablespoon
butter
-
1 tablespoon
olive oil
-
1
shallot, finely chopped
-
1
medium onion, finely chopped
-
4
cloves garlic, minced
-
1
slice pancetta, diced
-
1
med red bell pepper, chopped
-
16
stalks asparagus, chopped into 1 1/2 inch pieces
-
2 tablespoons
capers
-
10
kalamata olives
-
sea salt and freshly ground pepper, to taste
-
2 cups
Arborio rice (risotto)
-
1/4 cup
marsala wine
-
Pinch
saffron threads
-
4 cups
organic chicken stock
-
1/2 teaspoon
paprika
-
1/2 teaspoon
cajun seasoning
-
small handfuls
Italian parsley, finely chopped
-
small handfuls
cilantro, finely chopped
-
6 tablespoons
pine nuts, lightly toasted
-
3 tablespoons
caramelized walnuts, broken into smaller pieces
-
2 tablespoons
Moroccan preserved lemon (small pieces)
Directions
-
Season shrimp with paprika, cajun seasoning, salt and pepper; put aside in a bowl.
-
Prepare the veggies: In a large saute pan, heat the butter and olive oil.
-
Add the shallots, onions, garlic and pancetta; saute for 3 - 4 minutes.
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Add the red bell pepper and asparagus, and saute for 4 -5 minutes.
-
Add capers and olives, and season w/ salt and pepper to taste.
-
Saute the veggie mix for about a another minute or two, and then transfer the mix into a bowl; set aside.
-
In the same saute pan, heat 1 tbls butter and 1 tbls olive oil on medium heat, and then add the pancetta. Saute for a minute or so.
-
Turn up the heat to medium high, and add the seasoned shrimp to the pan, and saute for about 3 -4 minutes.
-
Add the diced tomato, saute for a minute, and then add the rice. Saute for a minut or so.
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Add the marsala wine, and let the rice absorb the wine. for about 30 seconds.
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Slowly add the chicken stock to the rice. Then, add the saffron. Simmer on low-medium, until the liquid is reduced by half.
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Now add the veggie mix into the shrimp-rice mix; Sprinkle the whole mixture with paprika, cajun seasoning, salt and pepper
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Cover and cook on low until all liquid is absorbed.
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Garnish with the cilantro, parsley, pine nuts, walnuts and preserved lemons. Serve and Enjoy !
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