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Spanish Shrimp and Spinach Rice Pot | Aromatic One-Pot
(0)
35 min
Under an hour
Knuspr-Küche
Ein aromatischer spanischer Klassiker neu interpretiert: Saftige Garnelen treffen auf zarten Blattspinat und sonnengereiften Paella-Reis, verfeinert mit edlem Safran und geräuchertem Paprikapulver. In nur einem Topf zubereitet, entfaltet dieser Arroz con Gambas y Espinacas den vollen mediterranen Geschmack – unkompliziert, proteinreich und perfekt für ein genussvolles Abendessen.
Preparation method
Preparation
Peel and finely dice the onion and garlic cloves. Thoroughly wash the fresh leaf spinach and spin dry. If necessary, briefly rinse the shrimp and pat dry with paper towels.
Dissolve the saffron threads in approx. 3 tablespoons of warm vegetable stock and let steep for about 5 minutes so that the intense aroma and vibrant golden-yellow colour can unfold.
Cooking in the pot
Heat the olive oil in a large pan or wide braising pot over medium heat. Add the shrimp, sear briefly for approx. 1–2 minutes on both sides until lightly pink, and immediately transfer to a plate.
Chef's tip
Ideally, use authentic Spanish short-grain rice (Bomba or paella rice). It absorbs the broth particularly well without becoming mushy.
Make sure to sear the shrimp only briefly and fold them in at the very end - this keeps them juicy and tender.
Ingredients
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