arroz con gambas

How To Make arroz con gambas

• Step 1
  In a bowl, combine white wine and saffron; stir well and set aside for 20 minutes.
• Step 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.
• Step 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.
• Step 4
  Add diced tomatoes and roasted red peppers; bring to a simmer. Season with mild & hot paprika, salt and freshly ground black pepper.
• Step 5
  Add rice and stir until well coated. Spread it out evenly and cook for 2 minutes.
• Step 6
  Pour in warmed broth and stir well – if you want soccarat, shake the pan and don’t stir. Cook for 7 minutes.
• Step 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.
• Step 8
  Stir in frozen peas – if you want soccarat, don’t stir and spread them out evenly. Cook for 2 minutes.
• Step 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.
• Step 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.
• Step 11
  Sprinkle on some fresh chopped parsley and serve immediately.
• Step 12
  To view this elegant & delicious recipe on YouTube, click on this link>>> https://youtu.be/-oxe7dfF8Hc
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