Arroz con Gambas

Serves

Hardware

Ingredients

1 Tblsp   oregano
1 Tblsp   ground cumin
1 Tblsp   salt
1 splash   water
12 cloves   garlic
3 sprigs   fresh parsley, chopped
3 Tblsp   lemon juice
  olive oil
1 med/lg   yellow onion, chopped
2 Tblsp   smoked ham, minced
2 med   tomatoes, peeled and chopped
1 Tblsp   sweet paprika
1 cup   rice, washed thoroughly
1 cup   water or beer
1 lb   26/30 shrimp, peeled and deveined

Procedure

  1. Mash together the oregano, cumin, and salt.

  2. Add a splash of water and stir to dissolve the salt.

  3. Mash in the garlic, parsley (optional), lemon juice, and enough olive oil to make a nice marinade; add the shrimp and set aside.

  4. Heat a little olive oil then saute the onion until soft but not brown.

  5. Add the ham, tomatoes, and paprika; reserve the shrimp and pour the marinade into the pan; simmer until the tomatoes start to soften.

  6. Turn up the heat, add the rice and water (or beer), bring to a boil; cover and reduce the heat to a very low simmer; cook just until the rice is soft.

  7. Remove the cover, add the shrimp, turn up the heat, and cook until the shrimp are pink.

Notes

The original recipe also called for a roasted sweet pepper; I can't stand them so I leave it out.

Hormel’s “Cure 81” ham works very well in this dish.

For a spicier dish, substitute hot or smoked paprika.

Rating

Difficulty: Very easy.

Time: About two hours.

Precision: 2.

Source

Adapted from Food For Thought, by Robert Farrar Capon.


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