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so Spain is famously known for paella the classic rice dish from the region of Valencia of course here in Spain we have so many other great rice dishes like the one that we're making today which hails from the province of Cadiz famously known for the birthplace of sherry wine and having some beautiful beaches we're talking Andalusian seafood rice this is known as Arroz de Mariscos en Salsa Verde and I tell you this dish is filled with layer upon layer of so many great textures and flavors it's super easy to make and the best part done in under 40 minutes folks serve this rice next to a garden salad and a bottle of Spanish
white wine you're gonna have yourself a fabulous meal really quick before we start a shout-out to a couple of my patreons David Machado and Tommy Williams again guys thank you so much for being patreons of Spain on a Fork you know how much I appreciate you If this is your first time here don't forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release new content and to become a part of the Spain on a Fork family to my returning subscribers welcome back alright let's just jump right into this I'm going to
add in 1 liter of fish broth into a saucepan which is 4 1/4 cups to make this recipe you can use any broth you like however traditionally fish broth is what's used and I do tell you you do want to add in an extra cup of liquid than what the rice package states which is 240 ml as that's one of the elements that gives this dish a slightly creamy texture and we'll heat it with a medium-high heat at the same time I'm going to heat a large frying pan with a medium heat and add in 3 tbsp of extra virgin olive oil which is 45 ml make sure to use the good stuff here as this is the base fat of the dish and what flavors all the ingredients
link where you can get the Spanish one I'm using in the description box below while the oil is heating I'm going to add in two cleaned tubes of squid over some paper towels and pat them completely If you can't find squid in your supermarket check with the local Asian supermarket as they typically have them in the freezer section and if you can't find squid in your area you can substitute it for scallops then we'll cut each tube of squid into small bite-size pieces and then season the squid with a kiss of sea salt then we'll move back to the fry pan once the oil's nice and hot we'll add in the pieces of squid and we'll mix the squid around that way it's all coated in the olive oil and go for 1 minute here
at this stage you don't have to fully cook the squid just ligthly saute it after 1 minute and the squid is lightly sauteed we'll remove it from the pan and set it aside now using the same pan with the same heat I'm going to add in eight cloves of garlic that I roughly chopped and a quarter teaspoon of crushed red pepper which is a little over half a gram this ingredient is optional but I tell you it gives this rice a slightly spicy kick and we'll mix the garlic around continuously and go between 1 to 2 minutes here
after 1 to 2 minutes and the garlic is lightly sauteed you don't want to brown it I'm going to add in 1 cup of rice which is 190 grams I'm using Spanish short grain rice which is similar to Arborio you can use any rice you like here just make sure you check the package instructions that way you get your cooking times right on the money we'll also add in a quarter cup of chopped fresh parsley which is 10 grams you can substitute this for 1 tbsp of dried parsley which is 4 grams and season everything with sea salt and freshly cracked black pepper and we're going to continue to mix this and
go for 2 minutes on the rice or until it's lightly sauteed after 2 minutes and the rice is lightly sauteed we'll add the simmering fish broth and gently pour it into the frying pan and we'll give it a mix and unlike paella where you don't mix the rice again after this step you want to make sure to mix it every 2 to 3 minutes as that's going to help release the starch in the rice that along with the extra cup of liquid is what gives this dish that slightly creamy texture while the rice is cooking let's get our final ingredient ready I'm going to add in 8 oz of
shrimp which is 225 grams over some paper towels all in a single layer and pat the shrimp completely dry for this recipe I'm using raw shrimp I bought peeled and deveined but you can use any shrimp you like and then we'll season the shrimp with sea salt and freshly cracked black pepper and you just have to do this on one side ok let's move back to the rice after simmering it for 15 minutes which in my case is 3 minutes shy of the rice being cooked through and once again I've been mixing it every 2 to 3 minutes we'll add the shrimp into the pan and the squid that we sautéed earlier and we'll give it a mix until it's well mixed together
and then we'll place a lid on the pan and lower the fire to a low heat and we're going to simmer this for 3 minutes or until the rice and the seafood are just cooked through once the rice and the seafood are perfectly cooked this is ready to go I'm going to remove the pan from the heat and you can serve this directly out of the pan or transfer into serving dishes either way make sure to top it off with a kiss of fresh lemon juice and some chopped parsley check it out our Andalusian seafood rice from Cádiz is done easy to make beautiful presentation and all done in under 40 minutes let's give this a try and see how it turned out
once again folks arroz de mariscos en salsa verde a classic recipe from the beautiful province of Cádiz so excited to try this alittle bit of everything here we go It is absolutely delicious you know I'm from Valencia where we eat a lot of rice dishes this right here is one of the best ones in Spain the rice is beautifully cooked absorbed everything in the pan and you have that slightly creamy texture the rest of the ingredients that lift the flavors with the seafood and the parsley really shining through give it a try at home once again next to a garden salad and a bottle of Spanish white wine from the beautiful region of Alicante
you're gonna have yourself a fabulous meal if you enjoyed today's video hit that like button leave me a comment below and once again if you're not subscribed don't forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release new content and to become a part of the Spain on a Fork family till the next time hasta luego!
