How I miss rice! I have no dietary restrictions and I can eat rice every day if I want to, but for some reason, I forget about the little guy and always go for pasta. Bad bad bad! Here’s a rich and colorful rice dish to celebrate my reunion with Arborio rice specifically.
Now the photo isn’t very appetizing (we were very hungry, I didn’t have time to take out my equipment), but take my word when I say it’s a delicious and easy rice dish to prepare.
Ingredients (serves 4)
- 1.5 cups of Arborio rice
- A bag of frozen shrimp
- 1/2 red bell pepper, finely chopped
- 1.5 cups of sweet peas (I used frozen)
- 1 small Spanish onion, finely chopped
- 3 garlic cloves, finely chopped
- Olive oil
- A generous pinch of saffron (soak in a few Tbsp of warm water until you need to add them in the recipe)
- 1/2 tsp of cumin
- 1/2 tsp of paprika
1. Heat some olive oil in a pot and stir fry the shrimp for ten minutes. Add the water needed for 1.5 cups of Arborio rice (check the packet for instructions) and bring it to boil, cover, simmer for 10 minutes.
2. In another larger pot, heat 2 Tbsp of olive oil to fry the onions and garlic. After 5 minutes, add the chopped red bell pepper and the sweet peas. Stir and cook for another 5 to 10 minutes.
3. Add the rice and give everything a good mix together. Add the spices and salt.
4. Add the shrimps and the liquid that they were boiling in. We sort of have shrimp broth now. Bring everything to boil. Cover, simmer, and leave it to slowly cook for a a good half hour. Don’t turn off the heat until you make sure that the rice is fluffy and has absorbed all the liquid.
5. When it’s ready, give it a good mix and ENJOY! Delizioso!