Easy Arroz Meloso de Gambas
An easier take on Katie's Arroz Meloso de Gambas from America's Culinary Cup Season 1. This weeknight version swaps the from-scratch prawn stock for a quick 10-minute shell broth built on shop-bought fish stock, streamlines the sofrito with tinned tomatoes, folds the saffron straight in, and trades the paellera for an ordinary frying pan - three components instead of five, ready in about 50 minutes. The bomba rice and its glossy, spoonable meloso texture stay exactly as they should.
- Time: 50 min
Source: Relaxed Recipes
Ingredients
- FOR THE QUICK PRAWN BROTH
- raw shell-on prawns, peeled, shells reserved
- olive oil
- shop-bought fish or seafood stock
- bay leaf
- Generous pinch saffron threads
- FOR THE SOFRITO RICE
- medium yellow onion, finely diced
- fine sea salt, plus more to taste
- garlic, finely minced
- tinned chopped tomatoes or passata
- sweet smoked paprika
- hot smoked paprika , optional
- bomba rice
- dry white wine
- Reserved peeled prawns
- TO FINISH
- flat-leaf parsley, finely chopped
- Drizzle of good olive oil
- lemon, cut into wedges
- EQUIPMENT
- Large frying pan or wide shallow pan
- Medium saucepan
- Fine-mesh sieve
- Ladle and wooden spoon