1 kg of whole shrimp
6 cups of water (1.4 L)
1/2 cup of olive oil (120 ml)
2 medium onions, chopped
4 large tomatoes, peeled and seeded, chopped (450 g)
4 cups of uncooked rice (800 g)
1 kg of cleaned and sliced squid
1 kg of fresh mussels or 500g of cooked mussels without shells
1/4 cup of chopped parsley
1 kg of whole shrimp
6 cups of water (1.4 L)
1/2 cup of olive oil (120 ml)
2 medium onions, chopped
4 large tomatoes, peeled and seeded, chopped (450 g)
4 cups of uncooked rice (800 g)
1 kg of cleaned and sliced squid
1 kg of fresh mussels or 500g of cooked mussels without shells
1/4 cup of chopped parsley
Clean the shrimp and reserve the meat and shells separately
In a large pot, bring the shells and water to a boil over high heat
Strain and reserve the water
In a large pot, sauté the olive oil, onion, and tomato over medium heat until the onion is translucent
Add the rice, stir for a bit, and add the reserved water
Let it simmer and reduce heat
Add the squid, shrimp, mussels, and parsley and cook, stirring occasionally, until the rice is tender and the mussel shells open (if using fresh mussels)
Serve immediately
365 calories per serving
