Smoky Spanish Shrimp with Rice | SERIOUSLY Delicious 30 Minute Recipe
These Smoky Spanish Shrimp with Rice, known as Gambas con Tomate y Arroz, are filled with flavors, easy to make and done in about 30 minutes. Serve this dish as a main course, next to a crunchy baguette and a bottle of Spanish wine for a complete and delicious meal.
To make this recipe I used red Argentinian shrimp I bought frozen & thawed out and where already peeled & deveined. However, you can use whatever type of shrimp you like. If shrimp is not your thing, you can also use scallops or even chunks of white fish.
What really flavors this dish is the saffron and Spanish paprika. Two of the most important spices that are used in the Spanish kitchen. Of course, you can also add in other spices and herbs if you like. Though these two alone, give this dish that magical Spanish flavor.
TIPS & TRICKS to Make this Recipe: I used long grain rice, which takes about 15 minutes to cook. You can use other types of rice. Just check the package instructions, as the liquid to rice ratios and cooking times will vary.
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Watch the Video Below on How to Make Smoky Spanish Shrimp with Rice
Smoky Spanish Shrimp with Rice
FOR THE RICE
- 1 cup long grain rice 180 grams
- 2 cups water 480 ml
- pinch sea salt
FOR THE SMOKY SHRIMP
- 3 tbsp extra virgin olive oil 45 ml
- 1 small onion (finely chopped)
- 5 cloves garlic (roughly chopped)
- 1 green bell pepper (finely chopped)
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/4 tsp saffron threads .17 grams
- 14.5 oz can tomato sauce 410 grams
- 1 lbs raw jumbo shrimp (peeled & deveined) 450 grams
- pinch sea salt
- dash black pepper
- handful fresh parsley
To make the rice, add the water into a sauce pan, season generously with sea salt and heat with a high heat, meanwhile, add the rice into a fine sieve and rinse under water, once the water comes to a boil in the sauce pan, add in the rice, give it a quick mix, then place a lid on the pan and lower to a low medium heat
While the rice is cooking, make the smoky Spanish shrimp, heat a large fry pan with a medium heat and add in the olive oil
Add the shrimp over some paper towels and pat dry, then season with sea salt & black pepper
Once the oil is nice and hot but not smoking, add the shrimp into the pan, all in a single layer, cook for 30 seconds per side, then remove from the pan and set aside
Using the same pan with the same heat, add in the onion, green bell pepper and garlic, mix continuously, after 4 to 5 minutes and the vegetables are lightly sauteed, add in the paprika and saffron, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer without mixing
After simmering the rice for 15 minutes and it´s fully cooked through (check rice package instructions), remove from the heat, using a fork gently fluff the rice, then add into serving dishes
Once the tomato sauce has slightly thickened, about 10 minutes of simmering, add in the shrimp, mix together and simmer for another 2 to 3 minutes or until the shrimp are cooked through, then remove from the heat, top each plate of rice with the shrimp & sauce and sprinkle with fresh parsley, enjoy!
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