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RECIPE
13 INGREDIENTS10 STEPS45MIN

Spanish Arroz Caldoso with Shrimp

5.0
4 Ratings
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Spain on a Fork
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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.

45MIN

Total Cooking Time

13

Ingredients
Spain on a Fork
Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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12
Jumbo Shrimp , peeled, deveined
3 cloves
1/2
Onion
1/4 cup
Extra-Virgin Olive Oil
1/2 tsp
Spanish Smoked Sweet Paprika
1 cup
Spanish Rice
4 cups
Fish Broth
3 pinches
2 pinches
Freshly Ground Black Pepper
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Nutrition Per Serving
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CALORIES
839
FAT
37.1 g
PROTEIN
47.5 g
CARBS
83.9 g

Directions

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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 cloves) .
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 tsp) 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 tsp) and stir, cooking the rice for 2 minutes.
Step 8
Add Fish Broth (4 cups) 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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Nutrition Per Serving
Calories
839
% Daily Value*
Fat
37.1 g
48%
Saturated Fat
4.7 g
24%
Trans Fat
0.0 g
--
Cholesterol
216.0 mg
72%
Carbohydrates
83.9 g
31%
Fiber
7.0 g
25%
Sugars
9.6 g
--
Protein
47.5 g
95%
Sodium
2559.0 mg
111%
Vitamin D
--
--
Calcium
283.6 mg
22%
Iron
4.2 mg
23%
Potassium
1474.3 mg
31%
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