Arroz con Camarones Seafood Rice
A classic Latin American one-pot rice dish where succulent shrimp, aromatic sofrito, and saffron-infused broth come together to create a fragrant, flavorful meal. Long-grain rice is toasted then simmered in the golden broth, topped with pink shrimp, green olives, tomato, and finished with fresh cilantro. Serve with lime wedges to brighten every bite. This stovetop dish is restaurant-quality yet simple enough for a weeknight dinner.
- Prep
- 15 min
- Cook
- 31 min
- Wait
- 5 min
- Total
- 51 min
- Makes
- Serves 4 (about 1.5 cups per person)
Steps
Before you start
- Warm the broth in a separate pot before you begin cooking—you'll need it hot when you add it to the rice.
- Have a large heavy-bottomed pot with a tight-fitting lid ready; the seal is essential for proper rice cooking.
- Keep paper towels handy for patting the shrimp dry, which prevents them from steaming rather than browning.
Prepare the ingredients
- Peel and devein the shrimp, then pat them thoroughly dry with paper towels and set aside on a plate.
- Mince the 4 cloves of garlic.
- Dice the red bell pepper into 1/4-inch pieces.
- In a small bowl or cup, steep the saffron threads in 2 tablespoons of the warmed broth for 5 minutes—the liquid will become golden yellow.
- Have the sofrito measured out and ready.
- This preparation ensures everything is at hand before the cooking starts.
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Ready when: Shrimp are completely dry; saffron liquid is golden yellow
Tip: Pat the shrimp very dry with paper towels—any surface moisture will cause them to steam rather than brown, making them tough and watery.
Sauté the sofrito base
- Heat 2 tablespoons of olive oil in your large heavy-bottomed pot over medium-high heat.
- Once the oil shimmers, add the sofrito and minced garlic.
- Stir constantly for 2–3 minutes until the mixture is fragrant and lightly caramelized, with the garlic turning golden.
- The aromas should be rich, savory, and very inviting.
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Ready when: Sofrito is fragrant and lightly caramelized; garlic is golden
Toast the rice
- Pour in the 2 cups of rice and stir constantly with a wooden spoon for 2 minutes.
- The rice grains will become opaque and smell slightly nutty as they coat with the oil and sofrito.
- Avoid letting the rice brown—you're just lightly toasting it to add subtle depth and help keep the grains separate.
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Ready when: Rice is opaque and smells lightly nutty
Tip: Toasting the rice adds a subtle nutty flavor and helps keep the grains separate and fluffy. Don't let it brown or scorch, or the flavor will turn bitter.
Add broth and bring to a boil
- Carefully pour in the remaining warmed broth (about 3.5 cups total, including the 2 tablespoons already used for saffron) along with the saffron-infused golden liquid, bringing all the saffron threads into the pot.
- Add the bay leaf, a pinch of kosher salt (about 1/4 teaspoon to start), and a few grinds of black pepper.
- Increase the heat to high and bring the mixture to a rolling boil, about 2–3 minutes.
- You should see active bubbles breaking the surface.
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Ready when: Mixture is at a rolling boil
Simmer rice covered
- Once boiling, immediately reduce the heat to low and cover the pot with a tight-fitting lid.
- Simmer undisturbed for 18–20 minutes, until the rice is nearly tender (most of the liquid will be absorbed, though a thin layer of broth may remain on the bottom).
- Do not stir, lift the lid, or peek during cooking, as opening the pot releases steam and results in unevenly cooked, mushy rice.
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Ready when: Rice is nearly tender and most liquid is absorbed
Tip: Resist the urge to stir or lift the lid—covered, undisturbed simmering produces the fluffiest, most separate grains. Stirring releases steam and makes the rice gluey.
Add shrimp and finishing vegetables
- Gently arrange the 1 pound of dried shrimp in an even layer over the rice.
- Scatter the 1/3 cup of halved green olives, 1/2 cup of diced tomato, and the diced red bell pepper on top.
- Do not stir.
- Cover the pot again and continue cooking over low heat for 4–5 minutes, just until the shrimp turn completely pink and opaque, with a slight curl to their bodies.
- The rice should now be fully tender and have absorbed nearly all the broth.
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Ready when: Shrimp are completely pink and opaque with no gray remaining; rice is tender
Tip: Shrimp cook very quickly—check at the 4-minute mark. Overcooked shrimp become tough and rubbery. You want them just cooked through, still tender and sweet inside.
Stir in peas and rest
- Remove the pot from heat.
- Stir in the 1/2 cup of frozen peas (they'll thaw in the residual heat and release their bright color).
- Cover the pot and let it rest undisturbed for 3–5 minutes.
- This resting period allows all the flavors to meld together and ensures the peas warm through completely.
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Ready when: Peas are warm and well distributed throughout
Fluff and serve
- Use a fork to gently fluff the rice, loosening any clumps and distributing the shrimp, vegetables, and peas evenly throughout.
- Taste and adjust seasoning with a pinch more salt and pepper if needed.
- Transfer to a serving platter or individual bowls.
- Generously garnish each portion with fresh chopped cilantro, and serve immediately with lime wedges on the side.
- Guests can squeeze fresh lime juice over their rice just before eating to brighten the flavors.
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Tip: Serve immediately while the rice is still hot for the best flavor and texture. The lime juice adds a refreshing acidity that beautifully complements the rich sofrito and aromatic saffron.
Good to know
Tips
- Once the broth is added and boiling, don't stir the rice—keep it covered and undisturbed. Stirring releases steam and makes the rice mushy or gluey.
- Pat the shrimp very dry before adding them to the pot. Any surface moisture causes them to steam rather than sear, resulting in tough, watery shrimp.
- Shrimp cook very quickly—watch closely during the final 5 minutes of cooking. They're done when completely pink and opaque with a slight curl. Overcooked shrimp become tough.
- Serve immediately while hot, with lime wedges on the side. The fresh lime juice brightens the rich sofrito and saffron flavors beautifully.
Make ahead
Shrimp can be peeled and deveined up to 24 hours ahead and stored in an airtight container in the refrigerator. The complete dish is best served fresh but can be refrigerated for up to 2 days and reheated gently on the stovetop.
Storage & reheating
Room temperature: Eat within 2 hours; seafood will warm to unsafe temperatures if left out longer. Refrigerator: Store in an airtight container for up to 3 days. To reheat, warm gently on the stovetop over medium-low heat with a splash of broth or water, stirring occasionally, until heated through (5–7 minutes). Do not microwave, as the rice can heat unevenly. Freezer: Not recommended; frozen rice becomes mushy when thawed, and shrimp can become rubbery.
Substitutions
- Prepared sofrito or sofrito sauce → Homemade sofrito: Sauté 1 cup diced onion, 1 diced bell pepper, 4 minced garlic cloves, and 1/2 cup tomato sauce over medium heat for 8–10 minutes until very soft and fragrant.. Use in place of prepared sofrito at a 1:1 ratio
- Seafood or chicken broth → Chicken broth or vegetable broth. The flavor will be lighter and less seafood-forward, but still delicious
- Large shrimp (21–25 count per pound) → Medium shrimp (adjust final cooking time to 3–4 minutes) or bite-sized pieces of firm white fish such as cod or halibut. Fish cooks at a similar rate to medium shrimp; avoid delicate fish that flakes easily
- Saffron threads → 1/4 teaspoon ground turmeric. Provides golden color but lacks the distinct floral, slightly sweet flavor of saffron
