# Arroz Meloso de Gambas y Chipirones

A rich and flavorful Spanish-style rice dish, made with prawns and cuttlefish in a savory broth.

- Cuisine: Spanish
- Category: Soup
- Language: en

## Ingredients

- 14 gambas rojas
- 1 ajo
- 1 hoja de laurel
- 0.5 cebolla
- 400 g chipirones
- 1 cucharada tomate concentrado
- 1 cucharada carne de ñora
- 1 cucharada tomate triturado
- 150 g arroz carnaroli
- 1 litro caldo de pescado o marisco
- aceite de oliva virgen extra
- sal
- pinch azafrán en polvo

## Instructions

1. Remove the heads from the prawns, then peel and devein them.
2. Pour a drizzle of olive oil into a casserole dish.
3. Add the prawn heads and sauté, crushing them to release their juices.
4. Strain the oil and set aside.
5. Add minced garlic and a bay leaf to the oil.
6. When the garlic starts to sizzle, add chopped onion, a little salt, and let it cook for 10 minutes.
7. Add the cuttlefish and mix.
8. Add tomato concentrate and meat from the ñora pepper, then mix.
9. Add crushed tomato, then mix.
10. Add the rice mixed with powdered saffron and stir for a couple of minutes.
11. Pour in a couple of ladles of hot fish or seafood stock and stir.
12. Continue adding ladles of stock little by little as the rice needs it.
13. Cook over medium heat for 18 minutes, stirring occasionally.
14. Halfway through cooking, remove the bay leaf.
15. A couple of minutes before the end, add the prawns and stir.
16. Serve to the center of the table.

## Equipment

- casserole
- strainer
- ladle

## Source

- Original video: https://youtu.be/Kl3k56DKR5w?feature=shared
- Recipe page: https://www.cliprecipe.com/recipe/2df52ea8-a2bc-4ca9-971e-4a33f03c0c3b
- Extracted: 2025-05-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt