Spanish Arroz Caldoso with Shrimp
This Spanish Arroz Caldoso with Shrimp is loaded with flavors from a savory broth, luxurious saffron, and some sweet paprika. The perfect rice dish to enjoy on a cold winter’s day, especially for a Sunday lunch.
Ingredients
Cooking Instructions
step 1
Pat the Jumbo Shrimp (12) dry with a paper towel and season with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
step 2
Roughly dice Red Bell Pepper (1/2) and Green Bell Pepper (1/2).
step 3
Finely mince the Garlic (3 cloves).
step 4
Finely dice the Onion (1/2).
step 5
Heat a semi-deep frying pan over medium heat and add Extra-Virgin Olive Oil (4 Tbsp). Heat for 2 minutes, then add the onion and garlic. Mix with the oil and cook for 3 minutes. Then, add the red and green bell pepper and stir to mix. Cook for another 4 minutes.
step 6
Add Spanish Smoked Sweet Paprika (1/2 tsp) and season with Sea Salt (2 pinches) and Freshly Ground Black Pepper (1 pinch). Add Canned Tomato Purée (1/2 cup) and mix together until well combined. Cook for 1 minute.
step 7
Add the Spanish Rice (1 cup). Pinch in Saffron Threads (1/2 tsp) and stir, cooking the rice for 2 minutes.
step 8
Add Fish Broth (4 cups) and gently mix everything together. Cook for 15 minutes. While this is cooking you can mix the rice occasionally.
step 9
Add the shrimp into the pan and give it a quick stir. After 3 to 5 minutes, the rice should be perfectly cooked, leaving enough broth to make this dish kind of a soup-rice, but not a soup entirely.
step 10
Remove from the heat and serve in flat bowls.