Spanish Arroz Caldoso Recipe With Shrimp

SPANISH ARROZ CALDOSO WITH SHRIMP

Steps:

• Pat the Jumbo Shrimp (12) dry with a paper towel and season with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
• Roughly dice Red Bell Pepper (1/2) and Green Bell Pepper (1/2).
• Finely mince the Garlic (3 clove).
• Finely dice the Onion (1/2).
• Heat a semi-deep frying pan over medium heat and add Extra-Virgin Olive Oil (1/4 cup). 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.
• Add Spanish Smoked Sweet Paprika (1/2 teaspoon) and season with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch). Mix, then add Canned Tomato Purée (1/2 cup). Season again with Sea Salt (1 pinch) and mix together until well combined. Cook for 1 minute.
• Add the Spanish Rice (1 cup). Pinch in Saffron Threads (1/2 teaspoon) and stir, cooking the rice for 2 minutes.
• Add Fish Broth (4 cup) and gently mix everything together. Cook for 15 minutes. While this is cooking you can mix the rice occasionally.
• 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.
• Remove from the heat and serve in flat bowls.

SPANISH ARROZ CALDOSO RECIPE WITH SHRIMP

Steps:

• Roughly dice 1/2 red bell pepper and 1/2 green bell pepper, finely mince 3 cloves of garlic, finely dice 1/2 onion and season 12 jumbo shrimp that have been peeled and deveined with sea salt and black pepper
• Heat a semi-deep fry pan with a medium heat and add a 1/4 cup of extra virgin olive oil, after 2 minutes add the diced onion and minced garlic, mix with the oil and cook for 3 minutes, then add the diced bell peppers and mix with the garlic and onions, 4 minutes later add 1/2 teaspoon of smoked paprika and season with sea salt and black pepper, mix together, then add 1/2 cup tomato puree, season again with sea salt and mix together until well combined, one minute later add 1 cup of round rice, pinch in 1/2 teaspoon of saffron threads and mix together, cook the rice for 2 minutes
• After 2 minutes add 4 cups of a good-quality fish broth and gently mix everything together, while this is cooking you can mix the rice occasionally, after 15 minutes add the shrimp into the pan and give it a quick mix, 3 to 5 minutes after adding the shrimp the rice should be perfectly cooked, leaving enough broth to make this dish kind of a soup rice, but not a soup entirely, remove from the heat and serve at once, enjoy!