A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Spanish Baked Seafood Rice | Arroz al Horno
(0)
40 min
Under an hour
Knuspr-Küche
Klassischer spanischer One-Pot-Genuss: Aromatischer Paella-Reis mit Safran, saftigen Garnelen und sonnengereiftem Gemüse, im Ofen zu goldbrauner Perfektion gebacken.
Ingredients
Preparation method
Preparation & sofrito
Preheat the oven to 200 °C top/bottom heat. Warm the vegetable stock in a small saucepan and let the saffron threads infuse in it. Finely chop the onion and garlic. Cut the red bell pepper into thin strips and dice the tomatoes.
Heat 2 tbsp of olive oil in an ovenproof pan or roasting dish. Gently sauté the onion and bell pepper strips for about 4 minutes. Add the garlic, diced tomatoes, and smoked paprika, then cook down for another 3 minutes into an aromatic sofrito.
Sautéing rice & oven cooking
Add the paella rice to the pan and sauté, stirring, for 1 to 2 minutes until translucent and all grains are coated with the seasoned oil. Season with salt and black pepper.
Chef's tip
For an especially aromatic crust at the bottom of the pan, place the pan on the stovetop over medium heat for another 1 to 2 minutes after baking.
Spanish round-grain rice (Bomba or paella rice) works best, as it absorbs plenty of broth and flavor without cooking down into mush.
15 min
Under an hour
