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
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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
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time I release new content and to become a part
of the Spain on a fork family till the next time
hasta luego!!
15 Comments
Right up my street, will be making this as soon as possible
Thanks for sharing, I would know it as arroz caldoso. A reminder of an easy family recipe. I will skip the pepper as I didn’t learn to eat it in most Spanish dishes and instead add a bay leaf. Thank you again.
Que delicioso!
Excellent! Healthy and delicious.
At least no eggs!
At least no eggs!
lovely ❤ would you consider some Spanish fast foods? x
Albert: Delicious… AND easy←(again, my favorite)! 😋Another WILL-make. Because
of your show and delicious dishes, I now always keep cod and shrimp my the freezer.
Thanks again. (Fan from San Francisco, California.) *!!~
Yummy!
Looks delicious. Could vegetable broth be substituted for the fish broth? Or would that ruin the dish? My American family ( I’m half Spanish) might consider it too fishy….🍤
Wow
Looks delicious! 😋 ❤
🙌🏼🔥🔥🙌🏼 Looks amazing! ❤
I love this channel and this dish….. And Spain in general. But, could you please move the microphone away from your throat when it comes time to eat? Lol I'm a weirdo and it grosses me out. 😂
❤😊 Albert qué bien cocinas me encanta todo lo que haces muchas gracias