Rices

Rice with cod and argentine red shrimp

In a traditional cookbook, you can find a large number of rice dishes that contain fish or seafood. We recommend an exquisite combination: cod and shrimp. These two ingredients infuse the rice with the taste of the sea.

45 min
4 persons
Difficulty Low

Ingredients of the recipe

1 bag of Argentinean red shrimp 400 g Grand Krust
400 g paella rice
400 g shredded cod
4 ripe tomatoes,
2 cloves of garlic
1 green pepper
1 tablespoon of sweet paprika
1 l of fish stock
salt
olive oil

Our star product

Peeled deveined Argentine red shrimp tail Tail-off

Pier33 Gourmet by Grand Krust

Nutritional information

Energy893.5 Kcal
Proteins44.2 g
Carbohydrates158.2 g
Fats8.1 g

Step by Step of Recipe

Step 1

Prepare the tomatoes. Cut a cross in the tomatoes and scald them in a pot of boiling water. When the cut begins to open, remove the tomatoes, peel them, remove the seeds, chop them up and save them.

Step 2

Prepare the sauce. Heat a lug of oil in a pan and gently fry the finely chopped green pepper and garlic. When the pepper is soft, add the tomato. Let everything fry gently until the excess moisture disappears and the sauce becomes oily. When it’s ready, set it aside.

Step 3

Sear the shrimp. Sear the shrimp in a pot, season, and save.

Step 4

Fry the rice. Add the sauce, the rice and the paprika to the same pot. Fry everything until the rice becomes slightly translucent.

Step 5

Add the stock Add the hot fish stock little by little as the rice absorbs it. Stir constantly.

Step 6

Add the cod and shrimp. After about 8 minutes, add the cod and the shrimp. Salt to taste, lower the heat and continue to make sure that the rice doesn’t dry out. Add more stock if necessary. After 7 more minutes, turn off the heat, cover the rice with a towel and let it rest for 3 minutes. When the time has passed, the rice is ready to serve.

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