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Lentils.org

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Lentil & Shrimp Paella

Prep Time: 10 Minutes

Total time: 45 Minutes

Servings: 4-6

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1 tsp (5 mL) saffron threads

    2 Tbsp (30mL) olive oil

    2 cups (500 mL) finely sliced leek (green and white)

    4 garlic cloves, chopped

    1 cup (250 mL) Arborio or medium grain white rice

    1/2 cup (125 mL) chopped Roma tomato

    3 cups (750 mL) hot, low-sodium vegetable or fish stock, divided

    1 cup (250 mL) cooked green lentils

    1 1/2 cups (375 mL) asparagus, cut in 1 inch (2.5 cm) pieces

    3/4 lb (340 grams) raw shrimp, peeled and deveined

    to taste, salt and pepper

    1/2 cup (60 mL) chopped fresh parsley

    dash, fresh lemon juice (optional)


Directions

  1. Soak saffron threads in ¼ cup (60 mL) warm water.
  2. Heat a wide frying pan or paella dish on medium heat and sweat the leek and garlic in oil, cooking for 4-5 minutes until it starts to soften.
  3. Add rice and toast with the softened vegetables for 2-3 minutes. Stir in the saffron water until fully combined with the rice. The rice should turn a nice yellow colour.
  4. Stir in tomatoes and cook for 3 minutes. Add 2 cups (500 mL) of hot stock slowly, stir, cover and simmer for 10-15 minutes, stirring minimally. The rice should be al dente, if it is not, add more stock as needed.
  5. Stir in cooked lentils, asparagus, and shrimp. Simmer for another 5-10 minutes, or until lentils are hot and shrimp is fully cooked.
  6. Adjust seasonings, garnish with parsley and fresh lemon, and serve immediately.

Quick tip: Easily substitute turmeric for the saffron in this dish. Add ¼ tsp (2 mL) turmeric powder to the rice in Step 3.
Try adding different types of seafood, like scallops or mussels, or a combination.


Nutritional Information

  • Serving Size: 1 3/4 cup (425 mL)
  • Per serving:
  • Calories 310
  • Total Fat 6 g
  • Saturated Fat 1 g
  • Cholesterol 70 mg
  • Carbohydrates 50 g
  • Dietary Fibre 8 g
  • Sugar 7 g
  • Protein 16 g
  • Sodium 460 mg
  • Potassium 553 mg
  • Folate 133 mcg