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Arroz Meloso de Carabineros (Creamy Rice with Ruby-Red King Prawns)

Arroz de Carabineros

In paella, there are two different types of rice - one is socarrat (crunch) and the other, meloso (creamy and al-dente without using cheese). This is a recipe for a creamy and luscious ruby red prawn paella.  


Ingredients
8
tablespoons
Olive Oil
7
ounces
minced Spanish onions
7
ounces
minced red bell pepper
3.5
ounces
minced freshed tomatoes
3.5
ounces
diced cuttlefish
3.5
ounces
peeled rock shrimp
3.5
ounces
fresh chanterelle mushrooms
1
tablespoon
sweet smoked Spanish paprika
1
pinch
saffron
12
ounces
Bomba rice
1 1/4
quarts
fish broth
8
Carabinero prawns, head on and shell off
Directions
Heat a large paella pan over low heat for a minute.
Add olive oil, onions, and peppers, and cook them for about ten minutes until vegetables become soft.
Add fresh tomatoes and cook for two more minutes.
Add diced cuttlefish, rock shrimp, chanterelles, saffron, and paprika and cook for another two more minutes.
Add rice and stir for two more minutes.
Season with salt and pour in fish stock. Stir rice to release its natural starch.
Five minutes after adding rice, place prawns on top of the boiling rice. Cook rice for 8 more minutes and take paella pan out of the heat to rest for five minutes

The base number of servings for this recipe is 4
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