1 kg of whole shrimp
6 cups of water (1.4 liters)
1/2 cup of olive oil (120 ml)
2 medium onions (100 g), chopped
4 large tomatoes (450 g), peeled and seeded, chopped
4 cups of rice (800 g)
1 kg of cleaned mussels, sliced
500g of fresh mussels or 250g of cooked mussels without shells
1/4 cup of chopped cilantro
1 kg of whole shrimp
6 cups of water (1.4 liters)
1/2 cup of olive oil (120 ml)
2 medium onions (100 g), chopped
4 large tomatoes (450 g), peeled and seeded, chopped
4 cups of rice (800 g)
1 kg of cleaned mussels, sliced
500g of fresh mussels or 250g of cooked mussels without shells
1/4 cup of chopped cilantro
Clean the shrimp and reserve the meat and shells separately
In a large pot with water, bring the shells to a boil at high heat
Drain 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-fry for a bit, and add the reserved water
Bring to a simmer and reduce heat
Add the mussels, shrimp, mussel shells, and cilantro
Cook, stirring occasionally, until the rice is tender and the mussel shells are open (if using fresh mussels)
Serve immediately
365 calories per serving
