2 cups frozen peas (300g)
16 small potatoes (800g) with skin
2 cups dry white wine (480ml)
1 teaspoon saffron threads
1/3 cup olive oil (80ml)
6 large garlic cloves, minced
1.5 kg large shrimp, cleaned
1/4 teaspoon paprika
3 tablespoons tomato paste
2 tablespoons dried parsley, crushed
1 tablespoon salt
1/4 teaspoon black pepper
2 cups frozen peas (300g)
16 small potatoes (800g) with skin
2 cups dry white wine (480ml)
1 teaspoon saffron threads
1/3 cup olive oil (80ml)
6 large garlic cloves, minced
1.5 kg large shrimp, cleaned
1/4 teaspoon paprika
3 tablespoons tomato paste
2 tablespoons dried parsley, crushed
1 tablespoon salt
1/4 teaspoon black pepper
Thaw the peas at room temperature
In a pot, cover the potatoes with water and boil on high heat
Reduce heat, cover, and cook until tender (about 15 minutes)
Drain, peel, and cut each potato into four pieces
Reserve in a bowl
In a small bowl, mix together the wine and saffron. Reserve
In a large frying pan, heat the olive oil over medium heat
Add the garlic and fry until golden (about 3 minutes)
Add the shrimp and paprika, stir with a wooden spoon
Add the tomato paste and the reserved wine mixture
Cook, stirring constantly, until the shrimp is firm (about 10 minutes)
Use a skimmer to transfer the shrimp to the bowl with the potatoes
Cook the sauce until thickened (about 5 minutes)
Add the shrimp, potatoes, peas, parsley, salt, and black pepper
Heat well (about 5 minutes)
Transfer to a serving dish and serve
295 calories per serving
