Arroz caldoso with prawns | Juicy Spanish-style rice
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30 min
Quick
Sezamo
Un preparat tradițional spaniol la o singură oală, cu orez cu bob rotund fiert lent într-o supă aromată de legume și șofran, cu boia dulce și creveți suculenți.
Ingredients
Preparation method
Preparing the vegetables and aromatic base
Peel and finely chop the yellow onion and garlic cloves. Wash the red bell pepper, remove the seeds, and cut it into small dice. If using frozen prawns, allow them to thaw and gently pat them dry with a paper towel.
In a deep saucepan or cast-iron pot, heat the olive oil over medium heat. Add the onion and bell pepper, sautéing for 5-6 minutes until softened. Add the chopped garlic and cook for another 1 minute, stirring constantly to release the aromas.
Cooking the rice and creating the caldoso juiciness
Add the tomato purée, sweet paprika powder, and pinch of saffron. Stir well and let the sofrito sauce reduce slightly for 3-4 minutes, until the oil starts to separate.
Chef's tip
Arroz caldoso should be served immediately after preparation, as the rice continues to absorb the liquid as it sits.
For an even more intense seafood flavor, you can use a concentrated fish or prawn stock (fumet) instead of vegetable stock.
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25 min
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