Valencian rice soup with shrimp and artichoke baby Recipe

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Fantastic and original creation of chefgonin .. enjoy this broth, plain rice and will leave your guests speechless ...

Prep time:
Cook time:
Servings: 8


  • 1.5 kg of raw shrimp (medium size)
  • 0.25 cl of extra virgin olive oil
  • 5 cloves garlic, peeled
  • 400g rice (variety pump)
  • 2 jars of baby artichokes cooked
  • 1 can of white beans cooked
  • 3 ripe tomatoes, grated
  • 1 tablespoon paprika
  • 2 liters of fish broth
  • Yellow dye, salt and white pepper


  1. In a pan put a little olive oil, add the shells and the heads of the prawns and doraremos medium heat until they turn color.
  2. Then we added 2 liters of fish stock over leaving cook over high heat 15 minutes.
  3. Strain the broth and mash (crushed) shellfish to extract all the juice, adding the fish stock.
  4. Preparation of rice .... In a saucepan, add the oil (remaining in the recipe), we introduce some salt and heated, when it begins to be hot, add peeled shrimp tails, and brown quickly while remove.
  5. Add the garlic, stir for 30 seconds and add the grated ripe tomatoes, and letting down the fire reduce to simmer for 4 to 5 minutes.
  6. Add the paprika, mix and introduce the fish broth, increase heat to boiling. It's time to taste the broth and add salt if necessary.
  7.   Only when it boils, you can put the rice and the dye, let it boil again for 5 minutes and lower the heat, let it cook until the 15 minutes (do not let it be more because it is too soft). Add artichokes and white beans 5 minutes before turning off the heat. Add some white pepper and let stand 3 minutes.
  8. Serve in a large bowl, you can dress it with a squeeze of lime juice or lemon to enhance the flavor of the shrimp and baby artichoke.


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