Arroz marinero with shrimp and peas | Spanish skillet rice
(0)
35 min
Under an hour
Sezamo
Orez spaniol tradițional gătit într-o singură tigaie, cu creveți suculenți, mazăre dulce și sofrito parfumat cu șofran și boia afumată. O rețetă aromată și spectaculoasă, gata în 35 de minute.
Ingredients
Preparation method
Preparing the aromatic base
In a large, deep skillet (ideally a paella pan or cast-iron skillet), heat the extra virgin olive oil over medium heat. Add the peeled shrimp and brown them for 1-2 minutes on each side, just until they change color. Remove them to a plate and set aside.
In the same pan, add the finely chopped yellow onion and sauté for 4-5 minutes, until translucent and golden. Add the crushed garlic and sauté for 1 more minute, being careful not to burn it.
Add the tomato passata and smoked paprika. Stir well and let the sofrito simmer down over low heat for 3-4 minutes, until the sauce thickens and takes on an intense color.
Chef's tip
For an authentic socarrat crust on the bottom of the pan, increase the heat in the final 60 seconds until you hear a gentle sizzle and notice a subtle toasted aroma.
Round-grain rice should not be rinsed before cooking, as the starch helps create the smooth and cohesive texture of the dish.
15 min
Under an hour
