Spanish Shrimp and Rice | Quick & Easy ONE-PAN Recipe
This Spanish Shrimp and Rice, known as Arroz con Gambas, is one of Spain´s most underrated rice dishes. It´s filled with flavors, seriously easy to make and all done in about 30 minutes. Serve this rice next to a crunchy baguette and a bottle of Spanish wine for a complete and delicious meal.
To make this recipe I used long grain rice, which is easy accessible all over the world. However, you can use whatever type of rice you like. Just make sure to check the package instructions, that way your liquid to rice ratios are right on the money.
For the liquid I used homemade vegetable broth, as it gives the rice a deeper depth of flavors. But you can also use chicken broth, beef broth or even water if you like. Just make sure to season accordingly if using water.
TIPS & TRICKS to Make this Recipe: I used red Argentinian shrimp that I bought frozen and thawed out. But any type of shrimp can be used. This rice will hold for up to 3 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
HOT SMOKED SPANISH PAPRIKA
SAFFRON
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Join Me on Patreon!
Watch the Video Below on How to Make this Spanish Shrimp and Rice
Spanish Shrimp and Rice
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 4 cloves garlic
- 1 red bell pepper
- 1 carrot
- 1/2 tsp hot smoked Spanish paprika 1.25 grams
- 2 tomatoes
- 2 cups vegetable broth 480 ml
- 1 cup long grain rice 190 grams
- 1/4 tsp saffron threads .17 grams
- 1/3 cup frozen peas 55 grams
- 1 lbs raw jumbo shrimp (peeled & deveined) 450 grams
- pinch sea salt
- dash black pepper
- fresh parsley
Instructions
-
Finely chop the onion, roughly chop the garlic and finely chop the red bell pepper and carrot (peeled)
-
Heat a large fry pan with a medium heat and add in the olive oil
-
After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the hot smoked paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer
-
Once the grated tomato has slightly thickened, add in the vegetable broth and saffron, turn up to a high heat and gently mix
-
In the meantime, add the rice into a fine sieve and rinse under water, until it starts running clear underneath, about 1 minute
-
Once the broth comes to a boil, add in the rice, give it one final mix so everything is evenly distributed, then place a lid on the pan and lower to a low medium heat
-
While the rice is simmering, add the shrimp over some paper towels (in a single layer) and pat completely dry, then season with sea salt & black pepper
-
After cooking the rice for 10 to 12 minutes and most of the broth has been absorbed, add in the frozen peas and shrimp, all in a single layer, place the lid back on the pan and simmer for 3 to 5 minutes or until all the ingredients are fully cooked through, then remove from the heat
-
Using a fork gently fluff the rice, then transfer into serving dishes and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Saffron and Spanish Paprika I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
Discover more from Spain on a Fork
Subscribe to get the latest posts sent to your email.
Spanish shrimp & rice was a winner in our house! My husband lived in Rota when I’m the Navy. He loves your recipes. Simple but so delicious! Thank you Albert!
So happy to hear that! Thanks for the comment 🙂 Much love
Delicious and easy recipe! It cooks perfectly too. I paired it with a light and zesty creamy lime dressing topped salad. Perfection!
Glad you enjoyed it! Much love 🙂
Ahhh, never mind, I saw the video where it is explained in detail! Got it! Thank you so much!
HI, just wondering what you mean by ” add the tomatoes, finely grated”? Are we grating the tomatoes on a cheese grater or chopping them or pureeing them in a blender? Thank you for the clarification
Yes it means grating the tomatoes using a grater 🙂 Much love!
Very good meal. Enjoy your recipes. Is payment by paypal only?
Glad you enjoyed it! You can support through paypal or patreon:
https://www.paypal.com/paypalme/spainonafork
https://www.patreon.com/spainonafork
It doesnt tell you how much saffron to use in ingredients but says saffron but says when adding stock
a 1/4 tsp of .17 grams 🙂 Much love!
Cant wait to make this soon for me can i use tofu i never had spanish shrimp and rice before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Sounds great Ramya! Much love 🙂
HELLO, Thanks for all your wonderful recipes and videos, we very much enjoy them. Would like to make this one but have a Question you mention Saffron in the directions But it and amount used isn’t in ingredients list. How much should be used? Thanks for your time.
a 1/4 tsp of .17 grams 🙂 Much love!