How to Make an AMAZING Creamy Rice with Shrimp & Artichokes

This Creamy Rice with Shrimp & Artichokes, known as Arroz Meloso con Gambas y Alchachofas, is seriously one of the best rice dishes from Spain. It´s filled with flavors, easy to make and done in about 40 minutes.

Serve this creamy rice next to a garden salad, crunchy baguette and a bottle of Spanish wine. More specifically, a wine from Utiel-Requena, and you’re going to have yourself an instant trip to the Spanish Mediterranean coast.

I used fresh artichokes to make this rice, but you can also use canned artichoke hearts. Just make sure to drain them and gently pat them completely dry. If using fresh, make sure to rub the artichokes with lemon while you are working with them, as it prevents browning.

TIPS & TRICKS to Make this Recipe: The rice I used requested 3 cups liquid to 1 cup rice. For this recipe, I added 5 cups liquid to 1 cup rice. To help achieve that creamy texture, along with the starch from the rice. So if your rice ask for 2 cups liquid to 1 cup rice. Use about 3 1/2 cups liquid to 1 cup rice.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SAFFRON I USED
SPANISH FISH BROTH

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Watch the Video Below on How to Make Creamy Rice with Shrimp & Artichokes

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Spanish Creamy Rice with Shrimp & Artichokes

Course Main Course

Cuisine Spanish

Prep Time 15 minutes

Cook Time 30 minutes

Servings 4

Calories 398 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil
• 1 small onion
• 4 cloves garlic
• 2 artichokes
• 2 tomatoes
• 1 cup Spanish round rice 200 grams
• 5 cups fish broth 1200 ml
• 1/2 tsp sweet smoked Spanish paprika 1.15 grams
• 1/4 tsp saffron threads .17 grams
• 16 raw jumbo shrimp peeled & deveined
• handful fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. Add the fish broth into a sauce pan, along with the saffron and heat with a medium heat

2. Meanwhile, remove the outer leaves from the artichokes until you reach the pale yellow colored ones, then using a potato peeler peel the stem and the tough outer leaves near the stem, rub the artichokes with lemon, then cut off 1 inch (2.5 cm) from the top and a little from the stem, cut each artichoke into 4 evenly sized pieces (for a total of 8 pieces) and using a spoon remove the inner fibers, once again rub the artichokes with lemon (to prevent browing)

3. Finely chop the onion, roughly chop the garlic and finely grate the tomatoes

4. Heat a large fry pan with a medium heat and add in the olive oil

5. After a couple of minutes add in the onion and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the paprika, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and simmer

6. Once the grated tomato has slightly thickened, about 3 minutes, add in the rice, mix continuously and cook the rice for 2 minutes, then gently pour in the saffron infused fish broth and add in the artichokes, mix together, then mix every 2 minutes to help release the starch from the rice

7. After about 15 minutes and the rice is almost cooked through (check rice package instructions, mine was 18 minutes) and there is still plenty of broth, add in the shrimp (patted dry and seasoned with salt & pepper), mix the shrimp into the rice, then place a lid and remove from the heat

8. After 4 to 5 minutes remove the lid, transfer the rice into serving dishes and sprinkle with finely chopped fresh parsley, serve at once, enjoy!

Recipe Notes

Get the Saffron I used to make this Recipe

Nutrition Facts

Spanish Creamy Rice with Shrimp & Artichokes

Amount Per Serving

Calories 398 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 101mg34%

Sodium 607mg26%

Potassium 808mg23%

Carbohydrates 56g19%

Fiber 6g25%

Sugar 3g3%

Protein 23g46%

Vitamin A 788IU16%

Vitamin C 18mg22%

Calcium 101mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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