Arroz caldoso con Gambones

Unlike Valencia, the home of the famous paella dish, this corner of the world prefers “arroz caldoso”, a moister rice dish. Here I explain how to make a delicious giant prawn version, using Spanish “bomba” or paella rice, but a good arborio risotto rice makes a good substitute

Ingredients – serves 4

400 grams of rice (Spanish bomba or paella rice but a good risotto rice is fine)
4 cloves of garlic ( smashed with the flat side of the knife to release the
juices and then finely chopped
3 spring onions, finely chopped
500 grams of giant raw prawns with the shells
1 bay leaf
1 small onion
A few saffron strands
Small glass of dry white wine (optional)
Salt
Virgin Extra Olive oi

Method

First make the stock:

1. Shell the prawns, keep the shells and heads for the stock
2. In a small saucepan quickly boil the shells, heads, bay leaf, glass of wine and skinned small onion, for around 30 mins.
3. Strain the stock, add salt to taste and the strands of saffron and leave to sit – it can be prepared in advance
4. In a wide based pan gently sweat the garlic and onions until tender.
5. Add the rice to the pan and gently stir through the oil for 5 mins.
6. Add the stock a bit at a time, stirring occasionally to release the starch. Keep adding until the rice is nearly cooked “al dente” making sure it doesn’t get too dry. It should be more liquid than a risotto.
7. Add the prawns and stir through – they should be cooked in about five minutes. Leave to sit for 5 minutes and serve hot.

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Arroz caldoso con Gambones

Ingredients – serves 4

Method

First make the stock:

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