Shrimp and Zucchini rice (Pulao-Paella fusion)


Shrimp and Zucchini riceFusion or confusion? ha ha Not sure. But it was a weeknight. Kids were hungry and I wanted to make them something quick. I got the shrimp out to defrost and soaked basmati rice having planned to make my favorite go-to ‘easy shrimp pulao‘.  But as I started chopping the onions, I realized I had run out of fresh tomatoes.  But I did have pasta sauce 🙂 Since the pasta sauce I had already had italian seasonings in it, the usual Indian spices – garam masala wouldn’t go well with it. Hence I decided to make a ‘paella’ inspired pulao which had Basmati rice which is what is used traditionally in the Indian pulao. And then for spices I  added some turmeric and cayenne (for the indian) and oregano, rosemary for the mediterranean 🙂 And saffron. Interestingly, both pulao and paella use saffron! I also had some great zucchini from our local farm and so I decided to add that too.

Shrimp and Zucchini Paella-PulaoI had been meaning to make Paella one of these days – after all the pan I had bought a couple years ago, when my friend Angela taught me how to make Paella, was lying idle. Anyways, I was happy that the pan provided inspiration for this dish! Easy, flavorful, happy dinner.!  Paella or Pulao, it was just Perfect 🙂

Bringing this easy and tasty fusion dish to Fiesta Friday this week where your co-hosts this week are Julianna @ Foodie on Board and Zeba @ Food For The Soul

Shrimp and Zucchini rice (Pulao-Paella fusion)

  • Servings: Makes about 2-3 servings
  • Time: about 30 mins
  • Difficulty: Easy
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Ingredients:

  • 1 cup basmati rice, washed and soaked for 15 minutes
  • 2 tbsp olive oil
  • 1 medium red onion, chopped
  • 2 cloves of garlic, chopped
  • 1 cup of diced zucchini
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1 1/4 tsp sea salt
  • 3-4 strands of saffron
  • 1/2 cup marinara sauce (pasta sauce)
  • 10-12 shrimp, medium size, deskilled and deveined
  • 1 1/2 cups of water

Method:

Wash and soak the basmati rice in water for 15 minutes. Drain the water using a sieve and keep the rice aside.

Take a large flat bottoms cooking pot with a tight fitting lid and place on heat. Add the oil and when hot, add the onions and the garlic. Salute for 2-3 minutes and then add the spices and salt. Next add the zucchini and stir for another 2-3 minutes.  Add the saffron, the marinara sauce and the shrimp. Stir for a minute. Add the soaked rice and stir. Add the 1/1/2 cups of water and stir everything well and check for seasoning.

Let the water come to a boil and then immediately lower the heat to a simmer and cover with the lid and cook for about 10-12 minutes or until all water is gone and the rice is cooked all the way through.  Keep covered and transfer the pot to a cooler spot. But let it remain covered for atleast for another 10 minutes. Open and stir the rice to separate the grains. Serve warm.

Shrimp Pulao Paella style

 

 

 

 

 

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