Spanish Arroz Caldoso With Shrimp Food

SPANISH ARROZ CALDOSO WITH SHRIMP

Steps:

• Pat the Jumbo Shrimp (12) dry with a paper towel and season with Sea Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
• Roughly dice Red Bell Pepper (1/2) and Green Bell Pepper (1/2).
• Finely mince the Garlic (3 clove).
• Finely dice the Onion (1/2).
• 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.
• 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.
• Add the Spanish Rice (1 cup). Pinch in Saffron Threads (1/2 teaspoon) and stir, cooking the rice for 2 minutes.
• Add Fish Broth (4 cup) and gently mix everything together. Cook for 15 minutes. While this is cooking you can mix the rice occasionally.
• 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.
• Remove from the heat and serve in flat bowls.

SPANISH ARROZ CALDOSO RECIPE WITH SHRIMP

Steps:

• Roughly dice 1/2 red bell pepper and 1/2 green bell pepper, finely mince 3 cloves of garlic, finely dice 1/2 onion and season 12 jumbo shrimp that have been peeled and deveined with sea salt and black pepper
• Heat a semi-deep fry pan with a medium heat and add a 1/4 cup of extra virgin olive oil, after 2 minutes add the diced onion and minced garlic, mix with the oil and cook for 3 minutes, then add the diced bell peppers and mix with the garlic and onions, 4 minutes later add 1/2 teaspoon of smoked paprika and season with sea salt and black pepper, mix together, then add 1/2 cup tomato puree, season again with sea salt and mix together until well combined, one minute later add 1 cup of round rice, pinch in 1/2 teaspoon of saffron threads and mix together, cook the rice for 2 minutes
• After 2 minutes add 4 cups of a good-quality fish broth and gently mix everything together, while this is cooking you can mix the rice occasionally, after 15 minutes add the shrimp into the pan and give it a quick mix, 3 to 5 minutes after adding the shrimp the rice should be perfectly cooked, leaving enough broth to make this dish kind of a soup rice, but not a soup entirely, remove from the heat and serve at once, enjoy!

ARROZ CALDO

Steps:

• Heat a 5-quart pot over medium-high heat. Add the oil and garlic and cook, stirring often, until the garlic is fragrant and golden, about 2 minutes. Use a slotted spoon to transfer the garlic to a paper-towel lined plate and set aside for serving. Remove the pot from the heat, leaving the garlic-infused oil in the pot.
• Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return the pot to the stove over medium-high heat, then add the chicken, skin-side down, and cook until the skin is golden, flipping halfway through, about 8 minutes. Transfer the chicken to a bowl. Add the onion, ginger, and rice to the pot. Cook, stirring often, 1 to 2 minutes. Add the chicken broth, 4 cups water, a pinch of saffron and the bay leaf. Return the chicken and juices to the pot. Bring to a boil, then reduce the heat to maintain a vigorous simmer.
• Cook, partially covered, until the chicken is tender, the rice is cooked, and the arroz caldo is thickened, about 30 minutes. Discard the bay leaf, stir in the fish sauce and lime juice, and season with salt and pepper. Serve one chicken thigh per bowl and garnish with the fried garlic, scallion greens, freshly ground pepper, reserved saffron threads and lime wedges.