Arroz con gambas y setas | Spanish Rice with Prawns and Porcini Mushrooms
(0)
40 min
Under an hour
Sezamo
Un preparat tradițional spaniol la o singură oală, perfect pentru toamnă, ce îmbină creveții suculenți cu ciupercile de pădure (mar y montaña). Orezul cu bob rotund este gătit lent într-un sos mătăsos și aromatizat cu șofran nobil, boia afumată și sofrito bogat.
Preparation method
Preparing the ingredients and browning
Peel and devein the prawns if necessary. Cut the wild mushrooms into bite-sized pieces. Finely chop the yellow onion, red bell pepper, and garlic cloves.
In a deep pan or cast-iron pot, heat 2 tablespoons of olive oil over medium-high heat. Add the prawns and sauté quickly for 1-2 minutes until pink, then transfer them to a plate. In the same pan, add the wild mushrooms and brown for 3-4 minutes until they release their liquid and turn lightly golden, then transfer them to the plate with the prawns.
Preparing the sofrito base and cooking the rice
Add the remaining 1 tablespoon of olive oil to the pot and sauté the yellow onion and red bell pepper over medium heat for 5 minutes until translucent. Add the minced garlic, the teaspoon of smoked paprika, and the pinch of saffron, stirring for 30 seconds to release their warm, fragrant aroma.
Chef's tip
For a successful Spanish arroz meloso, do not rinse the rice before cooking - the natural starch on the short grains helps create the signature velvety sauce.
If using fresh wild mushrooms (such as porcini or chanterelles), gently wipe them with a damp cloth instead of washing them under running water, to preserve their intense aroma and firm texture.
27 min
Under an hour
