Recently, ForknPlate met up with acclaimed chef Luis Bollo to learn how to make a delicious Spanish arroz meloso. The recipe uses carabineros –a large, flavorful, deep-sea prawn –along with a number of veggies. And of course, it’s all mixed up with that creamy, delicious bomba rice that Spanish dishes utilize so often. It’s a top-notch dish; and really, who better to learn from than this guy –executive chef of the acclaimed (not to mention famously romantic) Salinas restaurant in Chelsea. Chef Bollo is an expert in all things European/Mediterranean, and has created the Salinas menu to reflect a complete Spanish dining experience. Not to mention, The New York Times recently awarded the restaurant two stars –so this is the guy to listen to when we’re talking Spanish eats.
So, if you’re looking for a great new summer recipe, one that has interesting flavors, and will fill you up without a ton of heavy ingredients, then this is the recipe you’re looking for. Arroz con Camerones is complex in taste, and not exactly the simplest dish to make –but boy! will your efforts pay off. Check out the video below to watch Chef Bollo prepare this great, savory dish and then try whipping up a batch for yourself. Trust me, you’ll feel like a total chef after serving up this baby for dinner.
- Carabineros prawns
- Olive oil
- Red peppers, chopped
- Onion, chopped
- Sweet paprika
- Tomato sauce
- White wine
- Spanish brandy
- Lobster broth
- Spanish bomba rice
- Hen-of-the-wood mushrooms
- Green cauliflower
- Fava beans
- Green garbanzo beans
- Rocka shrimp
- Shrimp oil
- Cauliflower couscous
- Pour a small amount of olive oil in a heated ceramic pot.
- Add the heads of the carabineros shrimp to the pot.
- After a minute or so, add the chopped peppers, onions, and garlic.
- As ths post is simmering, press down on the heads of the shrimp with the back of a large spoon to help release the juices.
- Add the sweet paprika, tomato sauce, white wine, and Spanish brandy, and sofrito. Stir and allow to cook for a few minutes.
- Add lobster broth, and let pot continue to simmer for about eight minutes.
- With tongs, remove the shrimp heads and any shell pieces.
- Add the Spanish bomba rice (uncooked) at a ratio of 1/3 of the liquid. Let simmer for five minutes.
- Add the hen-of-the-wood mushrooms and green cauliflower. let simmer for 10 minutes.
- Add the fava beans, peas, and a few green garbanzo beans; let simmer for four minutes.
- Add the rock shrimp.
- All the ingredients to cook for 2 or 3 minutes more, then let the pot rest for 4 to 5 minutes.
- Add a small amount of shrimp oil.
- Stir to emulsify and allow the rice to form a creamy texture.
- Spoon out the dish into a shallow bowl (when done cooking, the rice should have an al dente texture).
- Top the bowl off with a bit of cauliflower couscous, to add some texture.
If you try this tasty recipe for yourself, be sure to let us know!