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Spanish Shrimp and Mushroom Rice Pot | Arroz con Gambas y Setas
(0)
35 min
Quick
Knuspr-Küche
Ein aromatischer spanischer One-Pot-Klassiker nach Arroz-meloso-Art: Saftige Garnelen und gebratene Champignons treffen auf sämigen Safranreis, feine Kräuter und geräuchertes Paprikapulver. In nur 35 Minuten servierfertig!
Preparation method
Preparation & sofrito
Finely dice the onion and garlic cloves. Clean the button mushrooms and cut them into bite-sized quarters or halves. Finely chop the parsley and cut the lemon into wedges. Let the saffron threads steep briefly in about 50 ml of the warm vegetable broth.
Heat 2 tbsp of olive oil in a large skillet or wide braising pot over medium heat. Sear the shrimp for about 1–2 minutes on both sides until just pink, then immediately remove and set aside on a plate.
Add the remaining olive oil to the pan and sauté the button mushrooms for about 4 minutes until golden brown. Then add the diced onion and garlic and gently sauté until translucent and wonderfully fragrant.
Chef's tip
For an arroz meloso, short-grain rice such as paella or bomba rice is ideal, as it absorbs plenty of flavorful broth without turning mushy.
For even more flavor, you can briefly simmer the shrimp shells in the broth beforehand to create a quick shellfish stock.
15 min
Under an hour
