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.
If you try this tasty recipe for yourself, be sure to let us know!
Lauren is a New York based actor/singer/writer. She is a graduate of the American Repertory Theater/Moscow Art Theater School Institute for Advanced Theater Training at Harvard University as well as the College of the Holy Cross. She’s a fan of beer, pasta, and academic establishments with unnecessarily long titles. Find her on stage, or online– she’s there often.