Saffron Arroz Con Camarones (saffron Rice With Shrimp)

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 lbs medium shrimp
• 4 1/4 cups water
• 2/3 cup spanish olive oil
• 1 large onion, peeled and chopped
• 1 large green bell pepper, cored, seeded and chopped
• 3 garlic cloves, peeled and minced
• 1/2 cup tomato sauce
• 1/2 cup dry wine
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 4 saffron strands, toasted in a dry skillet over medium heat for 30 seconds
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dry oregano
• 1 bay leaf
• 2 cups valencia short-grain rice

Recipe

• 1 shell, devein and refrigerate shrimp.
• 2 place shrimp shells in a saucepan with the water and boil about 15 minutes. strain and reserve 3 cups of the water (adjust for serving changes). discard the shells.
• 3 in a shallow pan, heat the oil over medium heat until fragrant and saute shrimp quickly, just until they turn pink. refrigerate again.
• 4 in the same oil, saute the onion and bell pepper until onion is translucent, about 3 minutes. stir in the garlic and cook another 2 minutes. stir in the tomato sauce, wine, salt, pepper, saffron, cumin, oregano and bay leaf and cook for a few more minutes.
• 5 add the rice and the reserved shrimp water. bring just to a boil, reduce heat to low, cover the pan and cook gently for about 30 minutes until the rice is tender and almost dry. add the shrimp 5 minutes before the rice is done.