Arroz Caldoso de Gambas
A loose, brothy rice rich with prawns, tomato and sweet paprika, somewhere between soup and paella.
- Time45 min
- LevelEasy
- Costabout £5.67 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat half the oil in a large pan over a high heat. Sear the prawns for 1 minute on each side, then lift them out and set aside.
2 min - 2
Add the remaining oil, onion, garlic and pepper and cook for 8 minutes until soft.
8 min - 3
Stir in the tomato and paprika and cook for 4 minutes until thick. Add the rice and stir for 1 minute.
4 min - 4
Pour in the hot stock with the saffron. Simmer for 15 minutes, stirring now and then, until the rice is just tender but the dish is still saucy.
15 min - 5
Return the prawns for the last 2 minutes to finish cooking until pink.
2 min - 6
Stir in the parsley and serve in deep bowls with lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.