Arroz meloso with shrimp and butternut squash | Juicy Spanish rice
(0)
40 min
Under an hour
Sezamo
Orez spaniol catifelat și plin de savoare, gătit într-o singură cratiță (one-pot). Combinația nobilă dintre creveții rumeniți și dulceața dovleacului plăcintar de toamnă este desăvârșită de aroma intensă a șofranului și a boielei afumate spaniole, oferind o textură suculentă inconfundabilă (meloso).
Preparation method
Preparing the ingredients and base
Peel the shrimp (leaving the tails on for presentation, if desired) and gently pat them dry with a paper towel. Cut the butternut squash into small cubes of about 1.5 cm so they cook evenly.
Finely chop the yellow onion, red bell pepper, and garlic cloves. Heat the vegetable stock in a separate pot and infuse the saffron in the hot stock to release its golden colour and noble aroma.
One-pot cooking
In a deep pan or large paella/arroz pan, heat the extra virgin olive oil over medium-high heat. Add the shrimp and sauté for 1-2 minutes per side, just until they turn pink. Immediately remove them to a plate so they remain juicy.
Chef's tip
The secret to the 'meloso' consistency: Unlike paella which is dry (seco) or rice soup (caldoso), arroz meloso has an intermediate creamy texture, similar to a looser risotto. Keep a little warm stock on hand if the rice absorbs the liquid too quickly.
Butternut squash brings a wonderful natural sweetness that perfectly balances the seafood notes of the shrimp and the smoky aroma of the Spanish paprika.
27 min
Under an hour
