Golden Rice With Shrimp

Name: Golden Rice With Shrimp (Arroz a Banda en Paella)
Yield: Serves 2 to 3
Cuisine: Spain
Ingredients: 2 cups Spanish Fish Stock (2½ cups if using bomba or CalRiso rice); 2 cups Spanish Fish Stock (2½ cups if using bomba or CalRiso rice); 1 medium Spanish onion, minced; 4 cloves garlic, minced; Pinch of saffron threads; 2 tablespoons olive oil; Garlic and Olive Oil Sauce (alioli); Garlic and Olive Oil Sauce (alioli); Garlic and Olive Oil Sauce (alioli); 1 cup medium-grain Spanish rice or arborio superfino rice or CalRiso; 1 tomato, peeled and minced; 1 cup medium-grain Spanish rice or arborio superfino rice or CalRiso; 1 cup medium-grain Spanish rice or arborio superfino rice or CalRiso; ½ to ¾ pound small or medium shrimp, in their shells or shelled, deveined, rinsed, and patted dry; ½ to ¾ pound small or medium shrimp, in their shells or shelled, deveined, rinsed, and patted dry; ½ to ¾ pound small or medium shrimp, in their shells or shelled, deveined, rinsed, and patted dry; ½ to ¾ pound small or medium shrimp, in their shells or shelled, deveined, rinsed, and patted dry

Arroz a Banda en Paella

Preparation info

Serves
2 to 3

Difficulty
Medium

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

As the rice simmers and absorbs the flavors of the simple sofrito and the broth, fresh shrimp are laid on top to cook briefly in the steam. They’re also wonderful grilled.

Ingredients

2 cups Spanish Fish Stock (2½ cups if using bomba or CalRiso rice)
Pinch

Europe
Spain
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Place the stock in a small saucepan and heat until simmering; keep hot over low heat until ready to use. Dry-roast the saffron threads in a preheated skillet for 30 seconds, then transfer to a small mortar and grind to a powder. Transfer to a small bowl and pour on ¼ cup of the hot stock. Set aside to