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Spanish Shrimp and Leek Rice Pot | Arroz con Gambas y Puerro
(0)
40 min
Under an hour
Knuspr-Küche
Traditioneller spanischer Reistopf mit zarten Garnelen, geschmortem Lauch und edlem Safran. Ein herrlich saftiger One-Pot-Genuss für den Herbst, voller mediterranem Aroma.
Ingredients
Preparation method
Preparation
Finely dice the onion and garlic cloves. Deseed the red bell pepper and cut into thin strips. Wash the leek thoroughly, cut in half lengthwise, and slice into half-rings about 1 cm wide.
Finely chop the parsley and cut the lemon into wedges. Steep the saffron threads in 3 tbsp of warm vegetable broth for 5 minutes so they release their intense aroma and vibrant colour.
Cooking in the pot
Heat 2 tbsp of olive oil in a wide braising pot. Sear the shrimp over high heat for about 1–2 minutes until they turn pink. Then remove and set aside.
Chef's tip
For a particularly juicy consistency (arroz meloso), you can stir in an additional 50–100 ml of hot broth at the end if desired.
Bomba or short-grain paella rice is ideal, as it absorbs the rich saffron stock wonderfully without losing its pleasant texture.
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