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Christmas Paella

Tasty Team

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

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    Calories 301
    Fat 19g
    Carbs 23g
    Fiber 2g
    Sugar 4g
    Protein 9g

Estimated values based on one serving size.

Preparation

  1. For chrysanthemum greens pesto, put crown flower, garlic, walnut, parmesan cheese, olive oil, and water into a blender and process until smooth.
  2. 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.
  3. Pour remaining olive oil and add onion. Stir on medium heat until golden. Then put rice, and stir until translucent.
  4. Add chrysanthemum greens pesto and mix well. Lay shrimp, clams, cauliflower, and peppers.
  5. Put a lid over the pan and allow to steam for 15 minutes, or until rice and seafood are cooked through.
  6. To serve, top with salmon roe.
  7. Enjoy!
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