Arroz con Gambas
As the celebrations go on and the New Year is around the corner, many might entertain friends and family before 2023! After a crazy December with all the shopping, the running around, putting up the decorations, cleaning, wrapping gifts 🎁, cooking, and baking, you probably want a great uncomplicated dish packed with flavor while having an elegant flair! I’ve got what you’re looking for…
Arroz con Gambas is another amazing paella recipe to serve your guests! It’s easy to prepare, it takes about 45 minutes ⏰ with little attention and it’s so delicious! This is a gorgeous colorful meal to enjoy during the Holidays or for any special occasion! Making paella isn’t complicated. Besides this one, I’ve already posted a couple of them; my Spanish Paella and Paella de Marisco!
The secret of making a good one is to have the proper cooking vessel as well as the right ingredients. Let’s start with the pan… Carbon steel is the traditional material for paella pans as it distributes the heat evenly. If Santa 🎅 didn’t get your paellera this year, the next best thing to use is a large shallow skillet.
When it comes to the ingredients, bomba rice is “THE” rice to use! The reason this type of rice 🍚 is the chosen one is because it absorbs the liquids and flavors while expanding to almost 3 times its size without getting mushy! Perhaps 15 years ago it was harder to get this type of short grain rice but with on-line shopping and all the specialty stores around, I’m positive this isn’t an issue anymore plus paellas are getting more popular than ever!
Another alternative would be Arborio but it’s starchy. It’s the prefect rice for making risotto! However, many chefs 👩🍳👨🍳 claim that when cooked properly, it should be a good replacement. One that is probably harder to find is calasparra. I used it once in my life after a friend of mine came back from Spain – I never found it since but if you do, here’s a great substitute!
To make this incredible Arroz con Gambas, I like to soak my saffron threads in white wine. You can use water 💧 or broth but you’re making a paella so if alcohol is not an issue, I highly suggest you go for the wine… and don’t forget to pour yourself a glass while you’re at it!
It’s the Holidays and like anyone else, I need a little break so I use a can of diced tomatoes but if you prefer to use fresh, use 5 whole tomatoes 🍅. You’ll have to peel the skin first by blanching them and then chop or dice them. Same with roasted red peppers – I use a jar but feel free to roast one in the oven, then seed and chop it.
Now I want to talk about the big elephant 🐘 in the room… soccarat!
For those of you who don’t know what this is, it’s the toasted, savory crunchy crust that is formed at the bottom of the rice. Apparently, when achieved, this is an indication of a perfect paella! I had it a couple of times back in the 80s’ when I was living in Montréal and honestly, I never cared for it! I might insult the Spaniards but I don’t think there’s anything fantastic about having crunchy rice at the bottom of the paellera. To me, the grain should be nice and plump and not hard and crispy!
Can I make “soccarat”? Yes, I did a few years ago and it was a big mistake! None of my guests enjoyed it. If you want your “soccarat”, make sure to stop stirring, shake the pan if you have to and at the end of cooking, increase the heat 🔥. Be very attentive because as soon as you start smelling the toasted rice, it’s done!
Soccarat or not, this Arroz con Gambas is the perfect dish to serve during the Holidays or any other celebration! It’s colorful, delicious and also easy to make! Want to serve something different for New Year’s 🥳? This is the dish you’re looking for…
Bon Appétit!🍽
Here are more incredible seafood recipes for you to try…😀
– Bouillabaisse à la Marseillaise
– Fettuccine alle Vongole – Clam Fettuccine
– Lobster Newberg
– Escargot con Funghi in Vol-au-vent
– Coquilles St Jacques
– Sautéed Scallops with Beurre Blanc
– Shrimp Martini with Robuchon Mashed Potatoes
and for even more seafood recipes 🦞, click on this link… Recipe Category • Seafood & Fish
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Arroz con Gambas
Hover to scale
Ingredients
- 1/2 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 1/2 tsp. saffron threads, crumbled
- 1/4 cup olive oil tips & tricks
- 1 1/2 cups sweet onions, chopped
- 1 tsp. ground Himalayan pink salt, or to taste and divided
- 3 large cloves garlic, pressed
- 1 can (14 1/2 oz.) diced tomatoes
- 1/2 cup roasted red peppers, coarsely chopped tips & tricks
- 1 tsp. mild paprika
- 1/2 tsp. hot paprika
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 1/2 cups bomba rice
- 3 cups fish broth (substitute chicken broth), warmed
- 1 cup frozen peas, slightly thawed
- 2 lbs. prawns, peeled and deveined
- 2 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- In a bowl, combine white wine and saffron; stir well and set aside for 20 minutes.
- Place a diffuser between heat source and the paella pan. Turn the heat to medium and add olive oil. When it gets hot, add onions and sauté for 3 minutes or until softened. Add garlic and sauté for 1 minute.
- Pour in the wine-saffron mixture, stir, increase the heat to medium-high and simmer until the liquid is half reduced, about 3 minutes.
- Add diced tomatoes and roasted red peppers; bring to a simmer. Season with mild & hot paprika, salt and freshly ground black pepper.
- Add rice and stir until well coated. Spread it out evenly and cook for 2 minutes.
- Pour in warmed broth and stir well – if you want soccarat, shake the pan and don’t stir. Cook for 7 minutes.
- Reduce the heat to medium-low and cook for another 7 minutes. After time is up, if the rice is dry, add a little more broth.
- Stir in frozen peas – if you want soccarat, don’t stir and spread them out evenly. Cook for 2 minutes.
- Place the shrimp neatly in the pan and with the back of the wooden spatula, gently push down them into the rice; cook for 3 minutes.
- Remove from the heat, cover the pan tightly with aluminum foil and place a clean dish towel on top. Let it sit for 10 minutes allowing the shrimp to finish cooking.
- Sprinkle on some fresh chopped parsley and serve immediately.
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