Christmas Paella
This festive Spanish-inspired dish uses chrysanthemum greens, shrimp, and clams for an exciting twist on a delicious meal perfect for holiday feasts.
Tasty Team
40% would make again
Ingredients
for 4 servings
Shungiku Pesto
- 1 cup chrysanthemum greens (150 g), chopped
- 2 cloves garlic, minced
- ¼ cup walnuts (30 g)
- 2 tablespoons parmesan cheese
- ½ teaspoon salt
- ¼ cup olive oil (50 mL)
- 1 ¾ cups water (400 mL)
- 1 ½ cups rice (300 g)
- ½ onion, diced
- 6 shrimps, removed back vein
- ½ cup asari clams (100 g), flushed the sand out
- ½ cup cauliflower (100 g)
- ½ red pepper, diced
- ½ yellow pepper, cut into star shape
- 1 clove garlic, minced
- 2 tablespoons olive oil
Garnish
- salmon roe
Nutrition Info
- Calories 322
- Fat 27g
- Carbs 10g
- Fiber 2g
- Sugar 4g
- Protein 11g
Estimated values based on one serving size.
Preparation
- For chrysanthemum greens pesto, put crown flower, garlic, walnut, parmesan cheese, olive oil, and water into a blender and process until smooth.
- Heat olive oil and garlic in a frying pan. Fry on low heat until fragrant. Add clams and shrimp, and fry until shrimps change color. Then remove them.
- Pour remaining olive oil and add onion. Stir on medium heat until golden. Then put rice, and stir until translucent.
- Add chrysanthemum greens pesto and mix well. Lay shrimp, clams, cauliflower, and peppers.
- Put a lid over the pan and allow to steam for 15 minutes, or until rice and seafood are cooked through.
- To serve, top with salmon roe.
- Enjoy!
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