Arroz de Tomate (Portuguese Tomato Rice) with White Wine Shrimp

Ingredients:

For the Arroz de Tomate (Tomato Rice):

• 4 tbsp. Butter or Olive Oil: Provides fat for sautéing and flavor.
• 1/2 Yellow Onion, finely chopped: Adds aromatic base.
• 1 Red Bell Pepper, chopped: Adds sweetness and color.
• 4 Garlic Cloves, minced: Adds pungent flavor.
• 1 Habanero or Red Chili, chopped: Adds heat.
• 1 tbsp. Smoked Paprika: Adds smoky flavor.
• 2 tbsp. Tomato Paste: Adds concentrated tomato flavor.
• 1 tsp. Fine Sea Salt: Seasons the rice.
• 100 ml White Wine: Deglazes the pan and adds acidity.
• 250 grams Arborio Rice: Provides creamy texture.  
• 400 grams Ripe Tomatoes, finely chopped: Adds fresh tomato flavor.
• 500 ml Vegetable Stock: Provides liquid for cooking the rice.  

For the Salmorejo:

• 3 ripe Roma Tomatoes: Adds fresh tomato flavor.
• 1 thick slice Sourdough Bread, preferably stale: Thickens the sauce.
• 2 tbsp. Olive Oil: Adds richness.
• 1 Garlic Clove: Adds pungent flavor.
• 1 tbsp. White Vinegar: Adds acidity.

For the White Wine-Garlic Shrimp:

• 1 lb. Shrimp, deveined and peeled: The protein component.
• 2 tbsp. Butter: Adds richness.
• 2 Garlic Cloves, minced: Adds pungent flavor.
• 1/4 cup Dry White Wine: Deglazes the pan and adds flavor.
• Fresh Parsley, for garnishing: Adds fresh flavor and visual appeal.
• Lemon Wedges, for serving: Adds acidity.

Instructions:

To Make the Arroz de Tomate (Tomato Rice):

1. Sauté Aromatics: In a large pot over medium-high heat, melt butter or add olive oil. Add onion and bell pepper; sauté for 2-3 minutes. Add garlic and chili; sauté for 1-2 minutes, until fragrant.
2. Add Tomato Paste and Rice: Reduce heat to medium. Stir in tomato paste, paprika, and rice. Cook for 1-2 minutes.
3. Add Tomatoes and Season: Add chopped tomatoes and salt. Cook for 2-3 minutes.
4. Deglaze and Simmer: Deglaze with white wine. Once almost evaporated, add vegetable stock. Bring to a boil, then cover and simmer for 15-20 minutes.

To Make the Salmorejo:

1. Blend: Blend all ingredients until smooth.
2. Season: Season with salt and black pepper to taste.
3. Combine with Rice: Stir the salmorejo into the cooked rice. Keep covered while cooking the shrimp.

To Make the White Wine-Garlic Shrimp:

1. Sauté Garlic: In a large pan over medium-high heat, add butter and garlic; cook for 1 minute.
2. Cook Shrimp: Add shrimp, season with salt and pepper, and cook 1-2 minutes per side, until pink.
3. Deglaze and Simmer: Add white wine, bring to a boil, then simmer until reduced by half and shrimp is fully cooked.
4. Garnish: Garnish with freshly chopped parsley.

To Serve:

1. Assemble: Serve the warm arroz de tomate topped with the shrimp and lemon wedges.  

Key Points:

• The salmorejo adds a creamy texture and concentrated tomato flavor to the rice.
• The habanero or chili pepper adds a kick of heat, which can be adjusted to your preference.
• Using ripe tomatoes is essential for the best flavor.
• Using arborio rice gives a creamy risotto like texture.
• The combination of the rice, cold salmorejo, and hot shrimp makes a great contrast in temperature and texture.