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

    Arroz de Carabineros
    Courtesy of Chef Luis Bollo

    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.  

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    Ingredients
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    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
    Step 1
    Heat a large paella pan over low heat for a minute.
    Step 2
    Add olive oil, onions, and peppers, and cook them for about ten minutes until vegetables become soft.
    Step 3
    Add fresh tomatoes and cook for two more minutes.
    Step 4
    Add diced cuttlefish, rock shrimp, chanterelles, saffron, and paprika and cook for another two more minutes.
    Step 5
    Add rice and stir for two more minutes.
    Step 6
    Season with salt and pour in fish stock. Stir rice to release its natural starch.
    Step 7
    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
    Tip:
    The rice should be al dente and have the consistency of Italian risotto.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    4
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    50 mins
    Prep Time: 
    20 mins
    Cook Time: 
    30 mins
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    The base number of servings for this recipe is 4
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