Tiger Shrimp Paella
with Black Oyster Mushrooms & Lacinato Kale
Cooking time
30 minutes
Servings
2/4
Calories
890 /serving
Invite a pal to prepare this fun paella with you. One cook can sauté big juicy tiger shrimp in butter and garlic, while the other concentrates on fragrantly spiced Spanish rice dotted with specialty veggies. Warm romesco sauce brings it all together.
We will send you:
- 340g Tiger shrimp
- 2 Garlic cloves
- 115g Black oyster mushrooms
- ½ Bunch of lacinato kale
- 1 Onion (or shallot)
- 1 Lemon
- 160g Arborio rice
- 30ml Vegetable demi-glace
- 25g Almonds
- 1 Roasted pepper
- 30ml Tomato paste
- 8g Mellow Yellow spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon, turmeric)
Contains: Almonds • Milk • Shrimp • Sulphites
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Small pot (or kettle)
2 or 4 tbsp Butter
Olive oil
Total Fat
40 g
Saturated Fat
11 g
Sodium
1740 mg
Total Carb
101 g
Sugars
11 g
Protein
43 g
Fibre
12 g
Preparation
Mise en place
- In a small pot (or kettle), bring 3 cups water (double for 4 portions) to a boil.
- Halve, peel and small-dice the onion.
- Mince the garlic.
- Small-dice the roasted pepper.
- Tear the mushrooms into bite-size pieces.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Quarter the lemon.
Start the paella
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the mushrooms and onion. Sauté, 3 to 4 min., until nicely browned; season with S&P.
- Add the rice, tomato paste, ⅓ of the garlic and ⅔ of the spices.
- Cook, stirring constantly, 30 sec. to 1 min., until slightly translucent; season with S&P.
Make the romesco sauce
- Heat a large, dry pan (non-stick if possible) on medium.
- Add the almonds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a small bowl and add the roasted pepper, a pinch of the remaining garlic, 2 tbsp olive oil (double for 4 portions) and S&P; stir well.
- Reserve the pan.
Finish the paella
- To the pot of rice, add the kale, demi-glace, boiling water and S&P.
- Cook, stirring occasionally, 16 to 20 min., until the rice is al dente and most of the liquid has been absorbed.
- Add the juice of 1 lemon wedge (double for 4 portions); stir well.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the shrimp* and cook, adding 2 tbsp butter (double for 4 portions) and the remaining garlic halfway, 2 to 3 min. per side, until opaque and cooked through.
- Add the juice of 1 remaining lemon wedge (double for 4 portions); stir well.
Plate your dish
- Divide the paella between your plates.
- Top with the shrimp.
- Spoon the romesco sauce over.
- Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
