Spanish Arroz Caldoso Recipe with Shrimp

shrimp

🥗Healthier: chicken

💰Cheaper: white fish

Chicken is lower in fat, while white fish is often more affordable.

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock offers a lighter option, while water is cost-effective.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric provides color and flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly and has a neutral flavor.

Wash 1 green bell pepper and 1 red bell pepper.

Cut the head off each bell pepper and cut 2 large strips from each (1/2 bell pepper).

Cut each strip into thin slices and finely chop.

Finely mince 3 cloves of garlic.

Remove 2 outer layers from 1/2 onion and finely dice it.

Pat dry 12 jumbo shrimp (peeled and deveined) with paper towels and season with sea salt and freshly cracked black pepper.

Reserve 1 cup of round rice.

Heat a semi-deep fry pan over medium heat and add 1/4 cup extra virgin olive oil.

After 2 minutes, add the diced onions and minced garlic, mixing with the oil.

After 3 minutes, add the diced bell peppers and mix with the onions and garlic.

After 4 minutes, add 1/2 teaspoon of smoked paprika and season with sea salt and freshly cracked black pepper; mix everything together.

Add 1/2 cup tomato puree (canned tomato sauce) and season again with sea salt; mix it all together.

One minute later, add 1 cup of round rice and pinch in 1/2 teaspoon saffron threads; mix together and cook the rice for 2 minutes.

Add 4 cups of high-quality fish broth and gently mix around while it cooks, stirring the rice occasionally.

15 minutes after adding the broth, add the shrimp and give it a gentle mix; cook for 3 to 5 more minutes.

Serve in shallow bowls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens