Paella with GAMBAS | Bomba Rice with PRAWNS | Bart van Olphen

Bomba rice

🥗Healthier: quinoa

💰Cheaper: Arborio rice

Quinoa is healthier, while Arborio is more accessible for similar texture.

shrimp

🥗Healthier: chicken

💰Cheaper: pollock

Chicken is leaner, and pollock is often less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric adds color and flavor, while annatto is a budget-friendly alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, and water with bouillon is cost-effective.

Cut one onion finely and cook it for about 4 hours until soft and sweet.

Prep the sofrito by cooking garlic and adding flat parsley.

Remove the heads from the wild water prawns and add them to the sofrito.

Add squid cut into small pieces to the sofrito and cook.

Pour in a little white wine before adding the tomato.

Add 2 tablespoons of paprika to the side of the pan to roast for more flavor.

Add 2 cups of bomba rice and 4.5 cups of hot fish stock to the pan, then let it simmer without stirring for 17-20 minutes.

Add raw prawns on top of the rice and cover to cook until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens