Ingredients with Measurements:
- 1 cup of long-grain white rice
- 1 ½ cups of chicken broth
- 1 pinch of saffron threads
- 1 tablespoon of olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 pound of shrimp, peeled and deveined
- 1 tablespoon of tomato paste
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- A large skillet with a lid
Step-by-step instructions:
1. In a small bowl, dissolve the saffron threads in 1 tablespoon of hot water and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the red bell pepper and sauté for another 2-3 minutes until slightly softened.
4. Add the tomato paste and smoked paprika and stir to combine.
5. Add the rice and stir to coat with the tomato mixture.
6. Add the chicken broth and saffron water and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low, cover the skillet with a lid, and simmer for 15-20 minutes until the rice is tender and the liquid has been absorbed.
8. In the last 5 minutes of cooking, add the shrimp to the skillet and stir to combine. Cover the skillet and cook until the shrimp are pink and cooked through.
9. Season with salt and pepper to taste, and sprinkle with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium heat for sautéing and boiling, low heat for simmering
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories per serving: 297
- Fat: 5g
- Carbohydrates: 38g
- Protein: 24g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- You can use any color bell pepper instead of red bell pepper.
- You can use any type of seafood instead of shrimp.
Variations:
- You can add diced tomatoes or canned diced tomatoes to the skillet for a more tomatoey flavor.
- You can add peas or corn to the skillet for a pop of color and texture.
- You can add chorizo or chicken to the skillet for a heartier meal.
Tips and tricks:
- Make sure to rinse the rice before cooking to remove excess starch.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
- If the rice is still undercooked after the liquid has been absorbed, add a little more broth or water and continue cooking until tender.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop with a little bit of water or broth to prevent the rice from drying out.
Presentation ideas:
- Serve the Arroz con Camarones with Saffron in a large bowl or on individual plates.
- Garnish with additional chopped parsley or a lemon wedge.
Pairings:
- Serve with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the rice is too dry, add a little more broth or water and continue cooking until tender.
- If the rice is too wet, remove the lid and continue cooking until the liquid has been absorbed.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through to prevent foodborne illness.
Food history:
- Arroz con Camarones with Saffron is a traditional Spanish dish that originated in Valencia, Spain.
Flavor profiles:
- This dish is savory, slightly sweet, and has a subtle saffron flavor.
Serving suggestions:
- Serve with a glass of white wine or a cold beer.
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Region: Spanish