Spanish-Style Seafood Risotto | Possibly the BEST Creamy Seafood Rice

EPISODE 1016 – How to Make Spanish-Style Seafood Risotto | Arroz Meloso con Bacalao y Gambas

FULL RECIPE HERE:

Spanish-Style Seafood Risotto | Possibly the BEST Creamy Seafood Rice

GOLDEN SAFFRON:
https://www.goldensaffron.com/

SPANISH PAPRIKA I USED:
https://www.kivahealthfood.com/spainonafork
***click on pantry and you will see the paprikas, 25% OFF will be automatically deducted as you check out***

SPANISH FISH BROTH:
https://amzn.to/49gb5n8

GET YOUR SPAIN ON A FORK APRON & T-SHIRT HERE:
https://spain-on-a-fork.creator-spring.com/

YOUR SUPPORT HELPS SPAIN ON A FORK KEEP GOING:
https://paypal.me/spainonafork

SUPPORT ME ON PATREON:
https://www.patreon.com/spainonafork

GET ALL MY EQUIPMENT AND INGREDIENTS FROM MY AMAZON AFFILIATE STORE:
https://www.amazon.com/shop/spainonafork

—————————————————————–
**New Videos Every Monday and Friday – Remember to Subscribe and click on the bell icon to be notified of new videos**
—————————————————————–

Equipment and Ingredients I use – Amazon Affiliate Links:

MY NONSTICK FRY PAN:
https://amzn.to/46a3SVe

POTS & PANS I USE:
https://amzn.to/3t09EK6

MY CHEF´S KNIFE:
https://amzn.to/3GiJJ3g

MICROPHONE I USE:
https://amzn.to/3cOULzt

CAMERA I USE:
https://amzn.to/3cOxb5W

SWEET SMOKED SPANISH PAPRIKA:
https://www.kivahealthfood.com/spaino…

MY CARBON STEEL PAELLA PAN:
https://amzn.to/3kNec2w

MY ENAMELED PAELLA PAN:
https://amzn.to/3f242EQ

SPANISH ROUND RICE I USE:
https://amzn.to/3tqK9xG

MY HOMEMADE VEGETABLE BROTH
https://spainonafork.com/how-to-easil…

SPANISH FISH BROTH:
https://amzn.to/38Fjs2A

WOOD CUTTING BOARD:
https://amzn.to/3cOV6Cf

MY FOOD PROCESSOR:
https://amzn.to/3XmvcdK

MORTAR & PESTLE:
https://amzn.to/3eQb9hL

Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support 🙂

as always it is so great to have you here and 
I hope you’re all staying safe and healthy out  
there anyways today we’re making a classic recipe 
from Spain that truly defines the Spanish kitchen  
we’re talking Arroz Meloso con Bacalao y Gambas this 
is basically a Spanish style seafood risotto  
and let me tell you this rice is filled with 
so many beautiful flavors it is absolutely  
easy to make and the best part it’s all done 
in a little over 30 minutes folks serve this  
rice next to a crunchy bagette and a bottle 
of Spanish red wine more specifically from  
the region of Ribera del Duero and you’re going to have 
yourself an instant trip to beautiful espana 
alright let’s just dive right into this 
I’m going to add in 1 liter of fish broth  
into a saucepan which is a little over 4 and 
1/4 cups link where you can get the Spanish  
fish broth I’m using in the description box below 
then we’ll pinch in a 1/4 teaspoon of saffron  
threads which is .17 grams link where you can get the 
golden saffron I’m using in the description box  
below as well and we’ll heat it with a medium high 
heat at the same time I’m going to heat a large  
fry pan with a medium heat and add in a generous 
2 tbsp of extra virgin olive oil which is 35 ml
while the oil is heating I’m 
going to finely chop one small  
onion roughly chop five cloves of 
garlic and finely chop one red bell pepper
then we’ll add the chopped 
ingredients into the hot fry pan
and we’ll mix them around that way 
they’re all coated in the olive oil and  
as you know I always like to mix these ingredients around continuously that way everything evenly sautes  
after 3 to 4 minutes and the vegetables are lightly  
sauteed I’m going to add in 1 teaspoon of sweet 
smoked Spanish paprika which is 2 and 1/2 grams
and we’ll give it a quick mix that way that 
paprika is evenly coating all the vegetables  
as always the Spanish paprika I’m using is from 
Kiva link where you can get some in the description  
box below and if you buy it from that link you’ll 
also get 25% off your order then we’ll add in half  
a cup of tomato sauce which is 120 grams I made mine 
by finely grating fresh tomatoes but you can also  
use canned tomato sauce here or even passata and we’ll 
give it a mix and then simmer it for a few minutes
after 3 to 4 minutes and the tomato sauce 
has slightly thickened it’s time to add in  
the rice I’m going to measure out 1 cup of 
rice which is 190 grams and add it into the pan  
for this recipe I’m using Spanish bomba rice 
which is the one that’s typically used to make  
paella very similar to our arborio rice of course 
you can use other types of rice here however  
the liquid to rice ratio might be different 
as this type of rice absorbs more liquid than others  
and we’ll season everything with sea 
salt and just a kiss of freshly cracked black pepper
and we’ll mix the rice 
around continuously between 1 to 2 minutes
after about 2 minutes and 
the rice is lightly toasted we’ll  
grab the saffron infused fish broth 
and gently add it into the fry pan
and unlike risotto you don’t have to 
mix this around continuously but do get  
there every 2 to 3 minutes as this is going to 
help release the starch in the rice which is  
going to help thicken up that broth and at 
the end give us a beautiful creamy texture  
in the meantime let’s start getting our 
seafood ready I’m going to add in two cod  
fillets over some paper towels and pat them 
completely dry the size of the fillets I’m  
using are 7 oz which is 200 grams each and I 
am using cod that I bought frozen and thawed
out but you can also use the fresh kind here 
as well as any other type of firm white fish
then we’ll season the cod with 
sea salt and freshly cracked black pepper
and then we’ll cut each fillet into small bite-sized pieces
and we’ll also add in half a pound of raw 
jumbo shrimp over some paper towels which is 225  
grams and pat the shrimp completely dry for this 
recipe I’m using red Argentinian shrimp that  
I bought frozen and thawed out and already peeled 
and devained however you can use whatever shrimp you like here
and we’ll season the shrimp with 
a kiss of sea salt and freshly cracked black pepper
okay let’s move back to the 
rice about 15 minutes after adding  
the fish broth and you can see a lot 
of it has been absorbed by the rice  
but there’s still plenty of liquid 
left we’ll add in the cod and the shrimp
and we’ll give it one final 
mix that way everything’s well mixed together
then we’ll place a lid on the pan 
and simmer it for another 3 to 4 minutes or  
until the rice and the seafood are perfectly 
cooked through important to check the package  
instructions in the rice that you’re using 
that way you cook the rice right on the  
money meaning you want to add in the seafood 
in there when you have about 3 to 4 minutes  
for that rice to be perfectly cooked after 
about 3 to 4 minutes and all the ingredients  
are cooked through this dish is ready to 
go I’m going to remove the pan from the heat
transfer some of the rice into a serving dish
and garnish with some fresh parsley 
check it out Arroz Meloso con Bacalao y Gambas
Spanish style Seafood risotto super easy 
to make gorgeous presentation and all  
done in a little over 30 minutes let’s 
give this a try and see how it turned out
once again folks Arroz Meloso con Bacalao y Gambas truly  
what the Spanish kitchen is all about here we go
check that out still nice and piping hot I tell 
you with that first bite it instantly fills your  
body with so much goodness as for the rice it’s 
perfectly cooked you have that creamy goodness so  
important to mix that rice every 2 to 3 minutes 
as for the rest of the ingredients you have the  
vegetables the spices and of course that seafood 
for a beautiful lift of goodness folks give this  
a try home once again next to a crunchy baguette 
and a bottle Spanish red wine from the region  
of Ribera del Duero and you’re going to have yourself an instant 
trip to beautiful espana really quick before I  
go a shout out to a couple of my patreons Steven Riggs, John Kochanowski, John Dayan and Juan Iturri again
guys thank you so much for being patreons of Spain 
on a fork you know how much I appreciate you if you  
enjoyed today’s video hit that like button leave me 
a comment below and if you’re not subscribed don’t  
forget to smash that subscribe button and click 
on the bell icon that way you can get notified every  
time I release new content and to become a part 
of the Spain on a fork family till the next time
hasta luego!!