Quick Bacon and Shrimp Paella-Style Rice
with Peas and Bell Pepper
étiquettes:
Rapido
•Découverte
Allergènes:
Crevettes
•Sulfites
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation20 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
285 g
Crevettes
(Contient Crevettes)
100 g
Tranches de bacon
56 g
Oignon, haché
1 pièce(s)
Poivron
1 cs
Mélange paprika fumé et ail
(Contient Sulfites Peut contenir Noix, Lait, Blé, Moutarde, Sésame, Sulfites, Triticale, Arachides, Soya)
1 cs
Purée d’ail
(Peut contenir Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)
¼ tasse(s)
Riz étuvé
56 g
Petits pois
7 g
Persil
1 pièce(s)
Concentré de bouillon de poulet
1 pièce(s)
Citron
Informations nutritionnelles
Énergie (kcal)680 kcal
Graisses21 g
dont saturés6 g
Glucides77 g
dont sucres7 g
Fibres8 g
Protéines37 g
Cholestérol205 mg
Sel1130 mg
Gras Trans0 g
Potassium1350 mg
Calcium175 mg
Fer4 mg
Instructions
1
- Core, then cut pepper into 1/4-inch pieces.
- Heat a medium pot over medium heat.
- When hot, add 1 tbsp butter (dbl for 4 ppl), then onions, half the garlic puree, half the Smoked Paprika Blend, peppers and rice. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
2
- Add peas, broth concentrate, 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to the pot and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.
- Remove the pot from heat. Set aside, still covered.
3
- Meanwhile, arrange bacon strips in a single layer on one side of a parchment-lined baking sheet.
- Roast bacon in the top of the oven until crispy and cooked through, 8-12 min.**
4
- Meanwhile, zest lemon, then cut into wedges.
- Roughly chop parsley.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Toss shrimp, remaining spice blend and remaining garlic puree with 1/2 tbsp oil (dbl for 4 ppl) in a medium bowl. Season with salt and pepper.
- Add to the other side of the baking sheet with bacon.
- Bake in the middle of the oven until shrimp just turn pink, 5-6 min.**
5
- Fluff rice with a fork.
- Crumble bacon,
- Stir in lemon zest, half the bacon and half the parley into the rice.
- Divide paella-style rice between bowls.
- Top with remaining bacon and shrimp.
- Sprinkle remaining parsley over top.
- Squeeze over a lemon wedge.