Arroz caldoso with shrimp | Juicy Spanish brothy rice in a pot
(0)
35 min
Under an hour
Sezamo
Arroz caldoso cu creveți este un preparat spaniol tradițional reconfortant, gătit la o singură oală. Boabele de orez absorb aromele bogate de șofran, boia dulce și legume călite, în timp ce creveții fragezi adaugă savoare și textură fiecărei linguri.
Ingredients
Preparation method
Preparing the vegetables and aromatic base
Peel and finely chop the yellow onion, garlic cloves, and red bell pepper. Heat 2 tablespoons of olive oil in a deep skillet or cast-iron pot and sauté the vegetables over medium heat for 5-6 minutes, until soft and translucent.
Add the strained tomatoes, sweet paprika, and saffron threads dissolved in a little warm water. Cook the sofrito for 3-4 minutes, stirring continuously, until the sauce reduces and turns a deep reddish color.
Cooking the rice and shrimp
Add the risotto rice to the sofrito and stir well for 1 minute to absorb all the flavors. Pour in the warm vegetable broth, season with sea salt and freshly ground black pepper, then simmer over medium heat for 12-14 minutes.
Chef's tip
The secret to a perfect arroz caldoso is the liquid ratio – the rice should remain in a rich, juicy sauce without absorbing all the broth, so serve it immediately after cooking.
You can steep the saffron in 2 tablespoons of warm broth 10 minutes before adding it to the pot to release its golden color and noble aroma to the maximum.
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