Spanish Yellow Rice with Shrimps recipe | Arroz Amarillo Con Camarones| Episode 282

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken is more affordable while tofu offers a vegetarian option.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric provides color and health benefits, while annatto is a cost-effective colorant.

Wash 3 cups of long grain rice and set aside.

Prepare a sofrito blend with 1/2 cup each of red peppers, green peppers, cilantro, and red onion.

Heat 1/2 cup of corn oil in a pot over medium heat.

Add the sofrito blend and sauté for 2-3 minutes until fragrant.

Stir in 1 tablespoon of fresh garlic and sauté for another minute.

Add 2 tablespoons of tomato paste to the pot and mix well.

In a separate pot, boil 3 cups of water with the shrimp shells for 10 minutes to create a shrimp stock.

After 10 minutes, remove the shells from the broth and keep the stock.

Pour the shrimp stock into the pot with the sofrito and tomato paste mixture.

Add 3 cups of washed rice to the pot and stir to combine with the mixture.

Add 1 teaspoon of cumin, 1 teaspoon of ground coriander, and 1 bay leaf to the pot.

Add the 1 pound of jumbo shrimp to the pot and stir gently.

Cover the pot and reduce heat to low, allowing it to cook until the rice is tender and the shrimp are cooked through, about 15-20 minutes.

After cooking, remove the lid and check that the water has evaporated and the shrimp are cooked.

Plate the rice and shrimp mixture, and serve with avocado on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens