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arroz con gambas

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
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>>> https://youtu.be/-oxe7dfF8Hc
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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