Arroz con Camarones y Ajo (Imprimir)
Vibrante plato con suculentos camarones salteados en ajo, guisantes verdes y esponjoso arroz infusionado con limón y hierbas.
# Ingredientes:
→ Seafood
01 -
400 g raw prawns, peeled and deveined
02 -
2 tablespoons olive oil
03 -
4 garlic cloves, thinly sliced
→ Vegetables & Aromatics
04 -
1 small onion, finely chopped
05 -
1 cup frozen peas, or fresh if available
06 -
Zest of 1 lemon
07 -
2 tablespoons fresh parsley, chopped
→ Rice & Seasoning
08 -
1 ½ cups long-grain or basmati rice
09 -
3 cups vegetable or seafood broth, warm
10 -
½ teaspoon smoked paprika
11 -
Salt and black pepper, to taste
12 -
Juice of ½ lemon
# Instrucciones:
01 -
Rinse rice in cold water until the water runs clear. Set aside.
02 -
Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add prawns and cook for 1–2 minutes per side until just pink. Remove and set aside.
03 -
In the same pan, add the remaining olive oil and sauté garlic for 30 seconds until fragrant.
04 -
Add chopped onion and cook for 3–4 minutes until soft and translucent.
05 -
Stir in the rice and smoked paprika; cook for 1–2 minutes, toasting the rice lightly.
06 -
Pour in the warm broth, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
07 -
Add peas and continue to cook covered for another 8–10 minutes until rice is tender and liquid is absorbed.
08 -
Return the prawns to the pan and gently stir to combine. Cook uncovered for 1–2 minutes to reheat.
09 -
Turn off the heat, add lemon juice and zest, and sprinkle with fresh parsley. Let rest 5 minutes before serving.
# Notas:
01 -
Add a pinch of chili flakes for a spicier version.
02 -
You can substitute prawns with scallops or a seafood mix.
03 -
For extra richness, stir in a tablespoon of butter at the end.