Arroz con Gambas
Arroz con Gambas recipe is perfect to make during the Holidays or any other celebrations! It’s colorful, delicious and also easy to make.
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.