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Paella-style rice dish with shrimp and tuna

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Ingredients for 4 servings:

  • 300 g risotto rice
  • 200 g shrimp(s), frozen
  • 200 g peas, frozen
  • 1 onion(s), red
  • 1 can tuna in its own juice
  • 4 m.-sized tomatoes
  • 2 tbsp oil
  • 1 liter vegetable broth
  • 1 tsp, heaped turmeric
  • salt and pepper
  • Garlic granules
  • Lemon(s), optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Wash the tomatoes, remove the stems, and dice the flesh. Peel the onion and dice it. Heat the oil in a large pan and sauté the onions. Add the tomatoes, rice, and turmeric, sauté for about 3 minutes, then deglaze with the stock. Simmer on low heat for 15-20 minutes. If the rice absorbs too much liquid, add a little more hot water. Stir in the slightly thawed shrimp and peas, along with the tuna, and let everything simmer for about 10 minutes. If desired, serve with lemon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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