Arroz rojo de carabineros is a Spanish rice dish made with red carabinero prawns and a mix of vegetables and spices. It gets its vibrant red color from paprika and tomato.
Start by heating olive oil in a paella pan or large, shallow skillet and sautéing chopped onion and garlic until soft. Add diced tomato and cook for a few minutes until it breaks down.
Then add diced red bell pepper, grated carrot and chopped green beans and cook for a few minutes until the vegetables are tender.
Add the rice and stir well to coat the grains in the oil and spices. Then add enough water or stock to cover everything, along with saffron, paprika, salt and pepper.
Once the liquid boils, lower the heat and add the carabinero prawns. Simmer until the rice is cooked and the liquid has been absorbed, stirring occasionally so it doesn’t stick and cooks evenly.
Once the red rice is ready, garnish it with chopped parsley and serve hot. It’s flavorful and aromatic, with a beautiful red color and a gentle kick from the paprika – a favorite in Spain’s coastal regions.