Arroz Amarillo Con Camarones-Yellow Rice & Shrimp
Submitted by CarlyBeth05
Golden saffron rice baked with shrimp, tomatoes, white wine, and beer in an earthenware casserole. A festive Spanish-style one-pot meal for any gathering.
YIELD
4 servingsPREP
15 minCOOK
65 minREADY
80 minArroz Amarillo con Camarones brings the warmth of a Spanish kitchen right to your table.
Shrimp turn pink in a sauteed base of onion, pepper, garlic, and ripe tomato laced with nutmeg, cumin, and thyme. Saffron threads dissolve in hot water, painting the rice that stunning golden hue that gives this dish its name.
Everything bakes together at 325 degrees for just 20 minutes. Then comes the signature finish: beer poured over the top, a crown of green peas and pimiento strips, and a final 15-minute rest under the lid.
The result is rice that’s fluffy, fragrant, and loaded with tender shrimp in every forkful.
Kitchen Tips
- An earthenware casserole holds heat beautifully and makes for a gorgeous presentation
- Toast the saffron gently while the aromatics cook to unlock its full color and flavor
- One quick stir after adding the rice is all you need. Walk away and let the oven do the work
- Serve straight from the casserole for that rustic, communal dining feel
Ingredients
Directions
Use a 3-quart casserole with lid.
An earthenware casserole is preferable, especially if you wish to add a touch of Spain to a dinner party.
Heat oil in casserole.
Sauté onion and pepper until transparent.
Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme.
Mix well, cover, and cook over low heat until mushy (about 15 minutes).
The saffron should be toasting on the lid in the little brown paper.
Add the shrimp to the sauté and cook until it turns pink.
Dissolve the saffron in the 1 cup hot water.
Combine with wine, lemon juice, salt and hot sauce.
Pour into casserole, stir to mix, and cook covered 10 minutes more.
Now add the rice and the 2½ cups of water.
Distribute ingredients well in casserole.
Bring to a quick boil, STIR ONCE, and place in preheated 325 degree F. oven for only 20 minutes.
Remove from oven, uncover, and garnish with peas, pimientos, and parsley.
Pour beer over all.
Cover again and allow to stand 15 minutes longer, before serving.
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