Spanish oven dish with shrimps

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Paella-inspired Spanish casserole with rice, shrimp, grilled bell pepper and olives




Heat the oven to 200 degrees. Chop the onion and garlic finely and heat the olive oil in a pan. Fry the onion and garlic lightly brown and add the paprika powder. Deglaze with 700 ml of water and bring to the boil. Dissolve the stock cube in the water and add the tomato puree and saffron threads.
Drain the peppers and cut into strips. Divide the rice over an oven dish and toss in the peas and bell pepper strips. Pour over the tomato stock and place the dish, covered with aluminum foil, in the oven for about 30 minutes.
Remove the dish from the oven and toss the prawns and olives through the rice. Cover again and return to the oven for another 20 minutes. Before serving, sprinkle with the chopped coriander and some lemon slices.

Source: Leukerecepten by leukerecepten-nl.
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