Arroz con carabineros
Rice dish with carabineros prawns.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Arroz con carabineros is a relatively modern Spanish dish that highlights the country's rich seafood traditions. Rice dishes have been a staple in Spanish cuisine for centuries, influenced by Moorish culinary practices and the availability of fresh ingredients from the Mediterranean and Atlantic coasts. The use of carabineros, a prized and flavorful prawn, reflects the evolution of Spanish gastronomy toward showcasing high-quality, locally sourced seafood.
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Arroz con carabineros is often considered a special occasion dish in Spain, due to the high cost and luxurious nature of the carabineros prawns. It represents a celebration of Spanish seafood and culinary artistry.
Celebratory Meal
Often served during special occasions, such as family gatherings, holidays, or celebrations, due to the expense and perceived luxury.
Regional Variations
While the core ingredients remain consistent, regional variations may exist, particularly in the specific type of rice used and the addition of other seafood or vegetables.
Restaurant Staple
Frequently found on the menus of high-end seafood restaurants throughout Spain, showcasing the chefs' ability to handle and enhance the natural flavors of the carabineros.
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The dish boasts intense seafood flavor, enriched by the sweetness of carabineros and the savory depth of a well-made sofrito. The rice absorbs all the flavors, creating a rich and satisfying experience.
The primary flavor comes from the carabineros prawns, also known as scarlet shrimp. These prawns are known for their deep red color and intensely sweet, briny flavor. The rice is cooked in a seafood stock, often made from the shells and heads of the carabineros themselves, further amplifying the flavor. A sofrito, typically made with onions, garlic, tomatoes, and sometimes peppers, forms the base of the dish, adding a layer of savory sweetness. Saffron threads may be used to add a subtle floral note and vibrant color. Olive oil is essential, contributing richness and aroma. Some variations may include a touch of brandy or sherry to deglaze the pan and add complexity.
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Carabinero Quality
Use the freshest, highest quality carabineros prawns available. Their flavor is paramount to the success of the dish.
Seafood Stock
Make a rich and flavorful seafood stock using the shells and heads of the carabineros, along with other fish bones or shrimp shells. This will infuse the rice with intense seafood flavor. Reduce the stock to concentrate the flavour
Rice Selection
Use a short-grain rice variety, such as Bomba or Calasparra, which are known for their ability to absorb liquid and retain their shape. These rice types are preferred in Spain for dishes like paella and arroz.
Cooking Time
Avoid overcooking the rice, as it should be slightly al dente. The key is to carefully monitor the liquid level and adjust the heat accordingly to prevent the rice from drying out or becoming mushy.
Resting Period
Allow the rice to rest for a few minutes after cooking before serving. This allows the flavors to meld together and the rice to settle.
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