Rubí del Mar Arroz Meloso: Scarlet Prawn and Saffron Infused Creamy Rice
This exquisite "Arroz Meloso" (creamy rice) is a luxurious homage to Spain's rich coastal culinary heritage, elevated by the prized scarlet prawns, known as Carabineros. The dish unfolds with an intoxicating aroma of toasted saffron and the sea, grounded by a meticulously crafted sofrito of sweet peppers and ripe tomatoes. Each spoonful delivers a symphony of flavors: the delicate sweetness of the prawns, the oceanic depth of the rich stock, and the subtle warmth of smoked paprika, all enrobed in a velvety, saffron-hued Bomba rice that is neither dry like paella nor overly soupy. The texture is a masterful balance – tender, yielding rice cradling succulent prawn meat, promising an unforgettable journey to the heart of Spanish gastronomy.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Carabineros (Scarlet Prawns)8 large (approx. 400g total)
- Bomba Rice300 g (1.5 cups)
- High-Quality Fish Stock1.2 liters (5 cups)
- Saffron Threads0.5 g (a generous pinch, about 1/2 teaspoon)
- Extra Virgin Olive Oil60 ml (4 tablespoons)
- Large Ripe Tomato1 (approx. 150g), grated
- Red Bell Pepper1 small (approx. 100g), finely diced
- Spanish Onion1 small (approx. 100g), finely diced
- Garlic Cloves3 , minced
- Dry White Wine (e.g., Fino Sherry or Albariño)120 ml (1/2 cup)
- Smoked Paprika (Pimentón de la Vera dulce)5 g (1 teaspoon)
- Fresh Parsley15 g (3 tablespoons), finely chopped
- Fine Sea SaltTo taste
- Freshly Ground Black PepperTo taste
- Manila Clams (optional)200 g, purged
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Carefully separate the heads from the bodies of the Carabineros. Peel the bodies, reserving the shells. Keep the prawn bodies chilled. In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the prawn heads and shells and sauté for 3-4 minutes until they turn vibrant red and release their aroma. Deglaze with 60ml (1/4 cup) of white wine, scraping any browned bits from the bottom. Pour in the fish stock and bring to a simmer. Cook for 15 minutes, then strain the stock through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard the solids and keep the rich prawn-infused stock warm.
- 2Step 2
In a wide, shallow pan or paella pan, heat the remaining 3 tablespoons of olive oil over medium-low heat. Add the finely diced onion and red bell pepper and cook gently for 10-12 minutes until softened and translucent, but not browned. Add the minced garlic and cook for another 2 minutes until fragrant.
- 3Step 3
Stir in the grated tomato and cook for 5-7 minutes, stirring occasionally, until the liquid evaporates and the tomato darkens and thickens into a rich paste. Add the smoked paprika and cook for 1 minute, stirring constantly to prevent burning.
- 4Step 4
Add the Bomba rice to the sofrito, stirring well to coat each grain with the flavorful mixture. Sauté for 2 minutes. Pour in the remaining 60ml (1/4 cup) of white wine and cook, stirring, until the alcohol evaporates.
- 5Step 5
Add the saffron threads to the warm prawn-infused stock. Pour 1 liter (4 cups) of the hot stock into the rice, stirring gently to combine. Bring to a vigorous simmer, then reduce heat to medium-low. Cook, stirring occasionally, for 15-18 minutes, or until the rice is almost al dente and has absorbed most of the liquid. The rice should be creamy and moist, not dry.
- 6Step 6
If using clams, add them now, nestling them into the rice. Continue cooking for 3-5 minutes, adding the remaining 200ml (1 cup) of stock gradually as needed to maintain a creamy consistency, until the clams open. Discard any unopened clams.
- 7Step 7
Gently place the reserved scarlet prawn bodies on top of the rice. Cook for 3-4 minutes, turning once, until the prawns are cooked through and turn opaque pink. Be careful not to overcook them.
- 8Step 8
Remove the pan from the heat. Stir in the chopped fresh parsley. Cover the pan loosely with foil and let it rest for 5 minutes to allow the flavors to meld and the rice to absorb any remaining liquid.
- 9Step 9
Serve immediately, garnished with additional fresh parsley.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.