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Spanish Arroz Caldoso with Shrimp

00:45:00

This Spanish Arroz Caldoso with Shrimp is loaded with flavors from a savory broth, luxurious saffron, and some sweet paprika. The perfect rice dish to enjoy on a cold winter’s day, especially for a Sunday lunch.

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Ingredients
- Serves 2 +
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3 clove Garlic
1/2 Onion
1/4 cup Extra-Virgin Olive Oil
1/2 teaspoon Spanish Smoked Sweet Paprika
1 cup Spanish Rice
1/2 teaspoon Saffron Threads
4 cup Fish Broth
3 pinch Sea Salt
2 pinch Freshly Ground Black Pepper
Directions HIDE IMAGES
STEP 1
Pat the Jumbo Shrimp (12) dry with a paper towel and season with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
STEP 2
Roughly dice Red Bell Pepper (1/2) and Green Bell Pepper (1/2).
STEP 3
Finely mince the Garlic (3 clove).
STEP 4
Finely dice the Onion (1/2).
STEP 5
Heat a semi-deep frying pan over medium heat and add Extra-Virgin Olive Oil (1/4 cup). Heat for 2 minutes, then add the onion and garlic. Mix with the oil and cook for 3 minutes. Then, add the red and green bell pepper and stir to mix. Cook for another 4 minutes.
STEP 6
Add Spanish Smoked Sweet Paprika (1/2 teaspoon) and season with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch). Mix, then add Canned Tomato Purée (1/2 cup). Season again with Sea Salt (1 pinch) and mix together until well combined. Cook for 1 minute.
STEP 7
Add the Spanish Rice (1 cup). Pinch in Saffron Threads (1/2 teaspoon) and stir, cooking the rice for 2 minutes.
STEP 8
Add Fish Broth (4 cup) and gently mix everything together. Cook for 15 minutes. While this is cooking you can mix the rice occasionally.
STEP 9
Add the shrimp into the pan and give it a quick stir. After 3 to 5 minutes, the rice should be perfectly cooked, leaving enough broth to make this dish kind of a soup-rice, but not a soup entirely.
STEP 10
Remove from the heat and serve in flat bowls.
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