Rice In Broth With Shrimp And Cuttlefish Recipe

Name: Rice In Broth With Shrimp And Cuttlefish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces shrimp; 4 1/4 cups shrimp stock; salt; 1 tablespoon vegetable oil; 1 onion; 1 green bell pepper; 1 clove garlic; 1 cuttlefish; ground black pepper; 1 1/4 cups medium grain rice; food coloring

Servings: persons

7 ounces shrimp
4 1/4 cups shrimp stock
salt
1 tablespoon vegetable oil
1 onion
1 green bell pepper
1 clove garlic
1 cuttlefish
ground black pepper
1 1/4 cups medium grain rice
food coloring

1
Add the shrimp shells to a liter of water. Add a pinch of salt and bring to a boil on high heat. Simmer for 15 minutes. Strain the shells from the stock and set aside.
2
Add the oil to a skillet on medium heat. Saute the onion, bell pepper, and garlic for 5 minutes.
3
Add the cuttlefish in pieces and cook for another minute. Season with a pinch of salt and black pepper.
4
Add the rice and cook for another minute.
5
Add the stock and a few drops of food coloring and mix well.
6
Allow the rice to cook for about 18 minutes. With about 5 minutes to go, add the shrimp and stir.
7
Serve warm.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 ounces shrimp, 4 1/4 cups shrimp stock, salt, 1 tablespoon vegetable oil, and more.

Yes, Rice In Broth With Shrimp And Cuttlefish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice In Broth With Shrimp And Cuttlefish

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