The Famous Spanish Rice from Castellón Spain | Arroz Rossejat Recipe

This delicious paella-style Spanish rice, known as “Arroz Rossejat de Castellón,” is what Spanish Mediteranean food is all about. It’s filled with flavors, easy to make, and all done in about 45 minutes. Serve it next to a garden salad and a bottle of Spanish white wine for an unforgetable meal.

To make this recipe, I used Spanish short-grain rice, which is the one that’s used to make paella. Very similar to Arborio. Of course, you can use any rice you like. Just make sure to check the package instructions. That way, you get your liquid-to-rice ratios and cooking times right on the money.

For the liquid, I used Spanish fish broth. You can also use chicken broth or even vegetable broth if you like. But I tell you, using the fish broth is what gives this rice dish that lift of Spanish goodness.

TIPS & TRICKS to Make this Recipe: Once the rice and shrimp are just cooked through, I raised the heat and went for 1 to 2 more minutes. This is to achieve the socarrat, which is that slight burnt rice underneath. This step is optional, but I tell you, it adds another dimension of flavors.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SPANISH FISH BROTH (10% OFF Your Order with Coupon ONAFORK)
PAELLA PAN (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make this Spanish Rice from Castellón Spain

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Spanish Rice from Castellón Spain | Arroz Rossejat de Castellón

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 387 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 cups fish broth 720 ml
• 1/4 tsp saffron threads 0.17 grams
• 1/4 cup extra virgin olive oil 60 ml
• 6 cloves garlic (roughly chopped)
• 1 cup short-grain rice (similar to arborio) 190 grams
• 1 tsp sweet smoked Spanish paprika 3 grams
• 2 tomatoes (finely grated)
• 1/2 lbs raw jumbo shrimp 225 grams
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Add the fish broth and saffron into a saucepan, heat with a medium heat

2. At the same time, heat a paella pan or regular large frying pan with a medium heat and add in the olive oil

3. After a couple of minutes, add the chopped garlic into the paella pan and mix continuously, after 30 seconds, add in the rice, continue to mix together, after sautéing the rice for five minutes, add in the paprika and quickly mix together, then add in the grated tomatoes and season with salt & pepper, mix together, and then simmer

4. After simmering the grated tomatoes for five minutes, gently pour in the hot fish broth and give it one final mix so everything is evenly distributed, after this step, do not mix the rice again; otherwise, it will start to release its starch and lose its texture

5. In the meantime, add the shrimp over some paper towels and pat dry, then season with salt & pepper, and then cut each shrimp into small bite-sized pieces

6. After simmering the rice for 13 minutes, which in my case was 5 minutes shy of the rice being cooked, add in the pieces of shrimp, all evenly spaced out, and then gently push down on the shrimp so they're well integrated into the rice, simmer for another 5 minutes or until the rice and shrimp are cooked through

7. Once the rice and shrimp are just cooked through and there is virtually no broth left in the pan, raise it to a medium-high heat and go for 1 to 2 minutes, this is to achieve the socarrat, which is the slightly burnt rice underneath, and then remove it from the heat

8. Cover the pan with a dishcloth and let it rest for a couple of minutes, then uncover and serve directly out of the pan, garnished with fresh parsley, enjoy!

Recipe Notes

Get the Spanish Fish Broth and Olive Oil I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)

Nutrition Facts

Spanish Rice from Castellón Spain | Arroz Rossejat de Castellón

Amount Per Serving

Calories 387 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 71mg24%

Sodium 576mg25%

Potassium 435mg12%

Carbohydrates 45g15%

Fiber 2g8%

Sugar 2g2%

Protein 16g32%

Vitamin A 868IU17%

Vitamin C 10mg12%

Calcium 103mg10%

Iron 3mg17%

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

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