The Famous Spanish Rice from Castellón Spain | Arroz Rossejat Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Put the fish broth and saffron in a saucepan and heat over medium heat.
2. In a paella pan or large frying pan over medium heat, warm the olive oil.
3. After a couple of minutes, add the chopped garlic and stir constantly. After 30 seconds, add the rice and keep stirring. After sautéing the rice for 5 minutes, add the paprika and stir quickly, then add the grated tomatoes and season with salt and pepper. Stir and simmer.
4. After simmering the tomatoes for 5 minutes, pour in the hot broth and stir once so everything is evenly mixed. Do not stir the rice again after this, or it will release starch and lose its texture.
5. Meanwhile, pat the shrimp dry on paper towels, season with salt and pepper, and cut each into small bite-sized pieces.
6. After the rice has simmered for 13 minutes, add the shrimp evenly spaced over the rice and gently press them into the rice. Simmer for another 5 minutes, until the rice and shrimp are cooked through.
7. When the rice and shrimp are cooked and almost no broth remains, raise the heat to medium-high for 1 to 2 minutes to form the socarrat (the slightly burnt rice at the bottom), then remove from the heat.
8. Cover the pan with a dish towel and rest for a couple of minutes, then serve straight from the pan, garnished with parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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