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Arroz Amarillo Con Camarones-Yellow Rice & S

Arroz Amarillo Con Camarones-Yellow Rice & S is built on Olive Oil, Hot Water, Lemon Juice, Salt, and Hot Sauce. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 1 cup
• 1 tbsp
• 1 tbsp
• 1/2 tsp
• 2 cup
• 2 1/2 cup

Method (preview)

1. 1

   Use a 3-quart casserole with lid.

2. 2

   An earthenware casserole is preferable, especially if you wish to add a touch of Spain to a dinner party.

3. 3

   However, I know that good earthenware is hard to find today.

4. 4

   I have 2 casseroles that I've had for 15 years.

5. 5

   Heat oil in casserole.

6. 6

   Saute onion and pepper until transparent.

7. 7

   Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme.

8. 8

   Mix well, cover, and cook over low heat until mushy (about 15 minutes).

9. 9

   Add the shrimp to the saute and cook until it turns pink.

10. 10

    Dissolve the saffron in the 1 cup hot water.

11. 11

    Combine with wine, lemon juice, salt and hot sauce.

12. 12

    Pour into casserole, stir to mix, and cook covered 10 minutes more.

13. 13

    Now add the rice and the 2 1/2 cups of water.

14. 14

    Distribute ingredients well in casserole.

15. 15

    Bring to a quick boil, STIR ONCE, and place in preheated 325 degree F. oven for only 20 minutes - NI UN MINUTO MAS!

16. 16

    Remove from oven, uncover, and garnish with peas, pimientos, and parsley.

17. 17

    Pour beer over all.

18. 18

    Cover again and allow to stand 15 minutes longer, before serving.