Arroz al Jerez with Saffron and Shrimp

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 cup (240ml) Jerez wine 1 cup (240ml) Jerez wine
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon butter 1 tablespoon butter
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 70g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the olive oil and butter over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
3. 3.
   Add the Arborio rice to the pan and stir well to coat the grains with the oil and butter.
4. 4.
   Dissolve the saffron threads in the Jerez wine and add it to the pan. Stir until the wine is absorbed.
5. 5.
   Gradually add the chicken or vegetable broth, one cup at a time, stirring constantly until the liquid is absorbed before adding more.
6. 6.
   Once all the broth has been added and absorbed, add the shrimp to the pan and cook until they turn pink and opaque.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove from heat and let the rice rest for a few minutes before serving.
9. 9.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a vegetarian version, replace the shrimp with diced bell peppers and peas.
• Use high-quality Jerez wine for the best flavor.
• Allow the rice to rest for a few minutes after cooking to ensure a fluffy texture.
• Serve with a squeeze of fresh lemon juice for an extra burst of citrus flavor.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Arroz al Jerez is best served as a main course, accompanied by a fresh green salad or crusty bread.

Presentation advice

To elevate the presentation, arrange a few cooked shrimp on top of the rice and sprinkle with additional saffron threads. Garnish with a sprig of fresh parsley for a pop of color.