Arroz con Gambas

Serves

Four people.

Hardware

• 5 qt. sauteuse pan

Ingredients

1	Tblsp		oregano
1	Tblsp		ground cumin
1	Tblsp		salt
1	splash		water
12	cloves		garlic
3	sprigs		fresh parsley, chopped
3	Tblsp		lemon juice
			olive oil
1	med/lg		yellow onion, chopped
2	Tblsp		smoked ham, minced
2	med		tomatoes, peeled and chopped
1	Tblsp		sweet paprika
1	cup		rice, washed thoroughly
1	cup		water or beer
1	lb		26/30 shrimp, peeled and deveined

Procedure

1. Mash together the oregano, cumin, and salt.


2. Add a splash of water and stir to dissolve the salt.


3. Mash in the garlic, parsley (optional), lemon juice, and enough olive oil to make a nice marinade; add the shrimp and set aside.


4. Heat a little olive oil then saute the onion until soft but not brown.


5. Add the ham, tomatoes, and paprika; reserve the shrimp and pour the marinade into the pan; simmer until the tomatoes start to soften.


6. Turn up the heat, add the rice and water (or beer), bring to a boil; cover and reduce the heat to a very low simmer; cook just until the rice is soft (about 20 minutes).


7. Remove the cover, add the shrimp, turn up the heat, and cook until the shrimp are pink.

Notes

The original recipe also called for a roasted sweet pepper; I can't stand them so I leave it out.

Hormel’s “Cure 81” ham works very well in this dish.

For a spicier dish, substitute hot or smoked paprika.

For a more extravagant dish, use twice as much shrimp. Use an additional teaspoon of oregano and cumin but do not increase the salt. Add the shrimp while the rice is still firm, about 15 minutes.

Rating

Difficulty: Very easy.

Time: About two hours.

Precision: 2

Source

Adapted from Food For Thought, by Robert Farrar Capon.