The Spanish equivalent of a cross between nasi biryani and sar po fan (claypot rice). Surreal but tasty nonetheless. A little bit of writer's block today so I'll let the pictures do the talking.
- 1 tablespoon olive oil
- 150g smoked ham, cut into 1/2-inch cubes
- 1 large onions, finely diced
- 1 red bell pepper, finely diced
- 1 teaspoon saffron threads, soaked in 2 tablespoons boiling water
- 1/4 teaspoon paprika
- 600ml (or more) chicken broth
- 1 1/2 cups arborio rice
- 500g shrimp, peeled and de-veined
- 1/2 cup pimiento-stuffed green olives, halved
Heat oil in large skillet over medium-high heat. Add smoked ham, onions, and bell pepper, and sauté until golden brown, about 8 minutes.
Stir in saffron water and paprika, then 3/4 of the broth and rice. Season with freshly ground salt and pepper, then bring to a boil. Reduce heat to low, and simmer covered until rice is almost tender, about 15 minutes.
Arrange shrimp on top of rice, top with olives, and drizzle with the leftover (or more) broth to moisten. Cover and cook until shrimp are just opaque in center, about 6 minutes.
More for the last meal:
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