Arroz con Gambas

Serves

Four people.

Hardware

• 5 qt. sauteuse pan

Ingredients

			olive oil
1	tsp		oregano
1/2	tsp		ground cumin
1	tsp		salt
1	splash		water
3	cloves		garlic
3	sprigs		fresh parsley, chopped
2	Tblsp		lemon juice
1	Tblsp		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
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 1 Tblsp olive oil.


4. Heat just enough oil to cover the bottom of the pan, then add the onion, ham, tomatoes, and paprika; saute/simmer until the onion is soft.


5. Turn up the heat, add the rice and water, bring to a boil; cover and reduce the heat as far as you can; cook just until the rice is soft.


6. 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 paprika for some (but not all) of the sweet paprika.

Rating

Difficulty: Very easy.

Time: About two hours.

Precision: 2.

Source

Adapted from Food For Thought, by Robert Farrar Capon.