Ingredients
- 1/4 cup Unsalted butter
- 1 pound Shrimp, peeled
- 1 whl onion, chopped
- 2 Cloves garlic, minced
- 1 1/2 cups Zucchini, chopped
- 3 whl tomatoes, seeded and chopped
- 1 1/2 cups Short-grain rice
- 1/2 teaspoon Saffron
- 1 teaspoon Salt
- 1 1/2 teaspoons Pepper
- 3 cups Hot water
- 4 tablespoons Parsley, chopped
Make it step by step
- Crush saffron and steep in 1/4 cup of hot water.
- In a paella pan, over medium heat, melt butter. Add shrimp and saute until pink, about 2 minutes. Transfer shrimp to a bowl. Add onion and garlic to pan and saute over low heat until slightly soft, about 7 minutes. Add zucchini and tomatoes and saute 3 minutes longer. Add rice, stir and add saffron with liquid, salt, pepper and hot water. Bring to boil and reduce to low heat, cover and cook until rice is done, about 20 minutes.
- Return shrimp to pan, stir in the chopped parsley, turn off heat, cover and let sit for about 10 minutes.
- Fluff and serve topped with parsley.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.