Arroz con gambas y espinacas | Spanish rice with prawns and spinach
(0)
35 min
Under an hour
Sezamo
Pregătește o cină spaniolă plină de savoare în doar 35 de minute! Acest orez savuros combină creveții suculenți, frunzele proaspete de spanac și aroma nobilă a șofranului într-o singură tigaie generoasă. Textura cremoasă meloso și dulceața sofrito-ului tradițional fac din fiecare îmbucătură o călătorie culinară direct pe coasta mediteraneană.
Ingredients
Preparation method
Preparing the aromatic base (sofrito)
Peel and finely chop the yellow onion and garlic cloves. Dice the red bell pepper into small cubes. Wash the fresh spinach leaves and leave them to drain. If using frozen prawns, thaw them completely and pat them thoroughly dry with paper towels.
In a large, wide skillet or paella pan, heat 30 ml of extra virgin olive oil over medium heat. Add the yellow onion and red bell pepper and sauté for 5-6 minutes until soft and fragrant. Add the chopped garlic and sauté for another minute, being careful not to burn it.
Add the tomato passata and smoked paprika to the pan. Stir well and let the sofrito reduce over low heat for 3-4 minutes, until the oil begins to separate slightly at the edges.
Chef's tip
Use high-quality short-grain rice (such as Bomba, Calasparra, or Arborio varieties) as it absorbs the optimal amount of liquid without falling apart.
Do not stir the rice vigorously while it cooks to avoid releasing excess starch, ensuring the grains remain distinct and juicy.
27 min
Quick
