portuguese

Creamy Seafood Rice with Tomato and Cilantro

Name: Creamy Seafood Rice with Tomato and Cilantro
Yield: 1 serving
Cuisine: portuguese
Ingredients: 150 g shrimp, peeled and deveined; 180 g mussels, cleaned; 80 g short-grain rice; 360 g seafood stock; 140 g tomato, grated or finely chopped; 70 g onion, diced; 6 g garlic, minced; 10 g olive oil; 10 g butter; 10 g cilantro, chopped; 1 g smoked paprika

This simmered dish pairs shrimp, peeled and deveined with short-grain rice, seafood stock and tomato, grated or finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

67 g Protein

45 g Carbohydrates

22 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

150g shrimp, peeled and deveined 149 kcal
180g mussels, cleaned 155 kcal
80g short-grain rice 104 kcal
360g seafood stock 22 kcal
140g tomato, grated or finely chopped 25 kcal
70g onion, diced 28 kcal
6g garlic, minced 9 kcal
10g olive oil 88 kcal
10g butter 72 kcal
10g cilantro, chopped 4 kcal
0.5 tsp (1g) smoked paprika 3 kcal

Cooking instructions

onionolive oil
Heat olive oil in a saucepan over medium heat. Add onion and cook 3 minutes until translucent.
tomatogarlicsmoked paprika
Stir in garlic, smoked paprika, and tomato; cook 2-3 minutes until tomato breaks down.
short-grain riceseafood stock
Add rice and stir 1 minute to coat. Pour in seafood stock and bring to a simmer; cook 12 minutes, stirring occasionally.
shrimpmussels
Add shrimp and mussels, cover, and cook 4-6 minutes until shrimp are opaque and mussels open (discard any that stay closed).
buttercilantro
Finish with butter and cilantro. Season with salt and pepper and serve slightly soupy, as is traditional.