Real Recipes From Real Home Cooks ®

arroz con gambas

Recipe by
Francine Lizotte
Surrey South, BC

This colorful, delicious and easy recipe is perfect to make during the Holidays or any other celebrations!

method Stove Top

Ingredients For arroz con gambas

  • 1/2 c
    dry white wine
  • 1/2 tsp
    saffron threads, crumbled
  • 1/4 c
    olive oil
  • 1 1/2 c
    sweet onions, chopped
  • 1 tsp
    ground himalayan sea salt, or to taste and divided
  • 3 lg
    cloves garlic, pressed
  • 1 can
    (14 1/2 oz.) diced tomatoes
  • 1/2 c
    roasted red peppers, coarsely chopped
  • 1 tsp
    mild paprika
  • 1/2 tsp
    hot paprika
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1 1/2 c
    bomba rice
  • 3 can
    fish broth (substitute chicken broth), warmed
  • 1 c
    frozen peas, slightly thawed
  • 2 lb
    prawns (about 24), peeled and deveined
  • 2 Tbsp
    fresh chopped parsley, for garnish

How To Make arroz con gambas

  • 1
    In a bowl, combine white wine and saffron; stir well and set aside for 20 minutes.
  • 2
    Place a diffuser between heat source and the paella pan. Turn the heat to medium and add olive oil. When it gets hot, add onions and sauté for 3 minutes or until softened. Add garlic and sauté for 1 minute.
  • 3
    Pour in the wine-saffron mixture, stir, increase the heat to medium-high and simmer until the liquid is half reduced, about 3 minutes.
  • 4
    Add diced tomatoes and roasted red peppers; bring to a simmer. Season with mild & hot paprika, salt and freshly ground black pepper.
  • 5
    Add rice and stir until well coated. Spread it out evenly and cook for 2 minutes.
  • 6
    Pour in warmed broth and stir well – if you want soccarat, shake the pan and don’t stir. Cook for 7 minutes.
  • 7
    Reduce the heat to medium-low and cook for another 7 minutes. After time is up, if the rice is dry, add a little more broth.
  • 8
    Stir in frozen peas – if you want soccarat, don’t stir and spread them out evenly. Cook for 2 minutes.
  • 9
    Place the shrimp neatly in the pan and with the back of the wooden spatula, gently push down them into the rice; cook for 3 minutes.
  • 10
    Remove from the heat, cover the pan tightly with aluminum foil and place a clean dish towel on top. Let it sit for 10 minutes allowing the shrimp to finish cooking.
  • 11
    Sprinkle on some fresh chopped parsley and serve immediately.
  • 12
    To view this elegant & delicious recipe on YouTube, click on this link>>>