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CARIBBEAN PAELLA, WITH SMOKED HAM, SHRIMPS AND PINEAPPLE

CARIBBEAN PAELLA, WITH SMOKED HAM, SHRIMPS AND PINEAPPLE CARIBBEAN PAELLA, WITH SMOKED HAM, SHRIMPS AND PINEAPPLE

Caribbean paella, with smoked ham, shrimps and pineapple

Filed under: Brunch, Dinner



preparation time

00:10 10min

00:15 15min

00:15 15min

00:20 20min


Cooking time

00:45 45min

00:45 45min

00:45 45min

00:45 45min



For this paella, you'll need smoked ham, some nice shrimp, vegetables and lots of friends!

ingredients

  • 1 plum tomatoe, seeded and diced
  • 125 ml (1/2 cup) long-grain rice, cooked
  • 7 ml (1 teaspoon) oil
  • 1/4 lemon, peel cut into wide strips
  • 65 ml (1/4 cup) chicken stock
  • 1/4 teaspoon lemon zest
  • 1/4 cup pineapple, freshly peeled diced
  • 110 g shrimps (medium), sized raw and deveined
  • 2 cloves garlic, chopped
  • 1/2 onion, chopped
  • 1/2 green pepper, sliced in very fine strips
  • 2 plum tomatoes, seeded and diced
  • 250 ml (1 cup) long-grain rice, cooked
  • 15 ml (1 tablespoon) oil
  • 1/2 lemon, peel cut into wide strips
  • 125 ml (1/2 cup) chicken stock
  • 1/2 teaspoon lemon zest
  • 1/2 cup pineapple, freshly peeled diced
  • 225 g shrimps (medium), sized raw and deveined
  • 4 cloves garlic, chopped
  • 1 onion, chopped
  • 1 green pepper, sliced in very fine strips
  • 3 plum tomatoes, seeded and diced
  • 375 ml (1 1/2 cups) long-grain rice, cooked
  • 25 ml (1 1/2 tablespoon) oil
  • 1/10 lemon, peel cut into wide strips
  • 190 ml (3/4 cup) chicken stock
  • 3/4 teaspoon lemon zest
  • 1/10 pineapple, freshly peeled diced
  • 335 g shrimps (medium), sized raw and deveined
  • 5 cloves garlic, chopped
  • 1 1/4 onions, chopped
  • 1 1/4 green peppers, sliced in very fine strips
  • 4 plum tomatoes, seeded and diced
  • 500 ml (2 cups) long-grain rice, cooked
  • 30 ml (2 tablespoon) oil
  • 1 lemon, peel cut into wide strips
  • 250 ml (1 cup) chicken stock
  • 1 teaspoon lemon zest
  • 1 pineapple, freshly peeled diced
  • 450 g shrimps (medium), sized raw and deveined
  • 6 cloves garlic, chopped
  • 1 1/2 onions, chopped
  • 1 1/2 green peppers, sliced in very fine strips
  • 300 g Olymel Black Forest smoked ham nitrite-free
  • 225 g medium raw shrimp, deveined
  • 30 mL (2 tablespoons) of oil
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 1 green pepper, diced
  • 125 mL (1/2 cup) of pineapple, diced
  • ½ lemon, peel cut into wide strips
  • Salt and freshly ground pepper to taste
  • 250 mL (1 cup) of long-grain rice
  • 410 mL (1 2/3 cups) of chicken stock
  • 2 plum tomatoes, seeded and diced

instructions

  1. Heat oil in a pan and sauté pork smoked meat with garlic, onion, and green pepper. Add pineapple, lemon zestl and rice. Add plenty of salt and pepper.
  2. Pour chicken stock into pan and bring to a boil. Turn down the heat, cover and simmer for 15 minutes.
  3. Add shrimps and tomatoes and continue cooking for 3 to 5 minutes or until shrimps are cooked. Stir rice well, check seasoning and remove lemon.