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Arroz con Gambas is another amazing paella recipe to serve your guests! It’s easy to prepare, it takes about 45 minutes with little attention and it’s so delicious! This is a gorgeous colorful meal to enjoy during the Holidays or for any special occasion! Making paella isn’t complicated. Besides this one, I’ve already posted a couple of them; my Spanish Paella and Paella de Marisco!
The secret of making a good one is to have the proper cooking vessel as well as the right ingredients. Let’s start with the pan… Carbon steel is the traditional material for paella pans as it distributes the heat evenly. If Santa didn’t get your Paellera this year, the next best thing to use is a large shallow skillet.
When it comes to the ingredients, bomba rice is “THE” rice to use! The reason this type of rice is the chosen one is because it absorbs the liquids and flavors while expanding to almost 3 times its size without getting mushy! Perhaps 15 years ago it was harder to get this type of short grain rice but with on-line shopping and all the specialty stores around, I’m positive this isn’t an issue anymore plus paellas are getting more popular than ever!
Another alternative would be Arborio but it’s starchy. It’s the prefect rice for making risotto! However, many chefs claim that when cooked properly, it should be a good replacement. Another one that is probably harder to find is calasparra. I used it once in my life after a friend of mine came back from Spain – I never found it since but if you do, here’s a great substitute!
To make this incredible Arroz con Gambas, I like to soak my saffron threads in white wine. You can use water or broth but you’re making a paella so if alcohol is not an issue, I highly suggest you go for the wine… and don’t forget to pour yourself a glass while you’re at it!
It’s the Holidays and like anyone else, I need a little break so I use a can of diced tomatoes but if you prefer to use fresh, use 5 whole tomatoes. You’ll have to peel the skin first by blanching them and then chop or dice them. Same with roasted red peppers – I use a jar but feel free to roast one in the oven, then seed and chop it.
Now I want to talk about the big elephant in the room… soccarat!
For those of you who don’t know what this is, it’s the toasted, savory crunchy crust that is formed at the bottom of the rice. Apparently when achieved, this is an indication of a perfect paella! I had it a couple of times back in the 80s’ when I was living in Montréal and honestly, I never cared for it! I might insult the Spaniards but I don’t think there’s anything fantastic about having crunchy rice at the bottom of the paellera. To me, the grain should be nice and plump and not hard and crispy!
Can I make “soccarat”? Yes, I did a few years ago and it was a big mistake! None of my guests enjoyed it. If you want your “soccarat”, make sure to stop stirring, shake the pan if you have to and at the end of cooking, increase the heat. Be very attentive because as soon as you start smelling the toasted rice, it’s done!
Soccarat or not, this Arroz con Gambas is the perfect dish to serve during the Holidays or any other celebration! It’s colorful, delicious and also easy to make! Want to serve something different for New Year’s? This is the dish you’re looking for…
Bon Appétit!
Here are more incredible saefood recipes for you to try…
– Bouillabaisse à la Marseillaise
– Fettuccine alle Vongole – Clam Fettuccine
– Lobster Newberg
– Escargot con Funghi in Vol-au-vent
– Coquilles St Jacques
– Sautéed Scallops with Beurre Blanc
– Shrimp Martini with Robuchon Mashed Potatoes
and for even more seafood recipes, click on this link… Recipe Category • Seafood & Fish
For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/arroz-con-gambas/
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