To kick off 2024, the Eat the World crew is headed to Spain! Read more about the Eat the World project, being spearheaded by Evelyne of CulturEatz; here's her challenge.
Here's the line-up of the #EattheWorld recipes from Spain...
A Day in the Life on the Farm: Orange Salad with Spanish Pork
Culinary Cam: Arroz con Langostinos y Carabineros (you're here)
Sneha’s Recipe: Churro Pancakes
Pandemonium Noshery: Romesco con Esparragos - Asparagus with Red Pepper Sauce
Kitchen Frau: Spanish Potato Tortilla (Tortilla de Patatas)
Palatable Pastime: Spanish Stuffed Eggs with Shrimp
I have made many Spanish food-wine pairings over the years, including Arroz Aragonés + 2015 Vinos del Viento Cariñena. Sopa de Cebolla + 2020 Fillaboa Albariño. Almejas en Salsa Verde (Clams in Green Sauce) + 2019 Zudugarai "Amats" Getariako Txakolina.
And in preparation for this month, I tried my hand at a Basque Cheesecake. But I decided that I wanted to share a main dish made with some Spanish red prawns that I picked up at a local market.
Arroz con Langostinos y Carabineros
Ingredients
serves 3
3 large red Spanish prawns, deveined by with peel and head intact
3 large langostinos
2 teaspoons cumin
6 garlic cloves, peeled and pressed
2 Tablespoons olive oil
2 cups uncooked rice
3 Tablespoons butter
1 sweet onion, peeled and finely diced
1/2 cup white wine
Salt and pepper to taste
Procedure
Bring water to boil in a large pot, add the langostinos and boils for about 3 minutes. Add in the shrimp and boil for another 2 minutes. Remove the shellfish and reserve 2-1/2 cups of the cooking water.
In a large pot, heat the oil and add in the garlic. Cook for approximately 2 minutes until aromatic. Stir in the rice until the rice is coated with oil. Pour in the cooking water and bring to a boil. Reduce heat to a simmer.
In another pot, melt the butter and add in the onions. Cook until the onions are softened and translucent. Add in the cumin. Pour in the white wine. Spoon the parboiled rice into the pot with the onions. Arrange the shrimp and langostinos on top. Cover and steam until the rice is cooked through, approximately 10 to 15 minutes.
Season to taste with salt and pepper, as needed. Serve immediately.
Well, that's a wrap for my Spanish offering for January's Eat the World. I can't wait to try the other writers' recipes...and to see what country we are visiting in February. Stay tuned!