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.
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Watch the Video Below on How to Make this Spanish Shrimp and Rice
Spanish Shrimp and Rice
- 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
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!
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