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Arroz con Gambas y Espinacas | Spanish Prawn and Rice Pan
(0)
40 min
Under an hour
Knuspr-Küche
Ein aromatischer Küstenklassiker aus Spanien: Würziger Paella-Reis gart in feiner Safranbrühe mit frischem Blattspinat, Sofrito und sonnengereiften Tomaten, gekrönt von zart gebratenen Garnelen.
Ingredients
Preparation method
Preparation & Sofrito
Thoroughly wash the fresh leaf spinach and spin dry. Finely chop the yellow onion and garlic. Pat the prawns dry. Warm the vegetable stock and let the saffron threads infuse in it.
Heat 2 tbsp olive oil in a wide pan. Sear the prawns over high heat for about 1–2 minutes per side until slightly pink, then immediately remove and set aside on a plate.
In the remaining oil, sauté the chopped onion over medium heat until translucent. Briefly roast the garlic and smoked paprika. Stir in the chopped canned tomatoes and let simmer for 3–4 minutes until a fragrant sofrito forms.
Chef's tip
For the perfect socarrat (the crispy crust at the bottom of the pan): Do not stir the rice again after adding the stock. This allows the starch to settle at the bottom and caramelise appetisingly.
This pairs wonderfully with a dollop of homemade aioli and a glass of chilled Spanish white wine (e.g. Verdejo or Albariño).
40 min
Under an hour
