Moroccan saffron shrimp with rice
Spain on a Fork · ♥ 950 likes · 14.2K views · 8 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 480 ml water
- sea salt
Add the water to a saucepan, season generously with sea salt, heat on high.
Salted water and rinsing the rice
- 190 g long grain rice
Rinse the rice in a fine sieve until the water runs clear, about one minute.
- 2 whole onions
- 5 cloves garlic
Finely chop the onions and roughly chop the garlic.
- 45 ml extra virgin olive oil
Heat a large fry pan over medium and add the extra virgin olive oil.
After a couple of minutes add the chopped onion and garlic, mixing continuously so everything sautes evenly.
- 1¼ g sweet smoked Spanish paprika
- 1½ g ground ginger
- 1 g ground turmeric
- ¼ tsp ground cinnamon
- 0.17 g saffron threads
Add the smoked paprika, ground ginger, turmeric, cinnamon, saffron and chopped cilantro, season with salt and pepper, mix.
- 8 g chopped cilantro
- sea salt
- black pepper
- 120 ml vegetable broth
Add the vegetable broth, raise to high, mix and simmer a few minutes.
- 450 g raw jumbo shrimp
- sea salt
- black pepper
Pat the shrimp dry in a single layer on paper towels, season one side with salt and pepper.
After simmering the broth about 5 minutes add the shrimp, mix to coat, then lay them in a single layer.
Lid on, drop to low medium, simmer 3 to 4 minutes until the shrimp are just cooked through.
Fluffing the rice and serving