Arroz Relleno



  • 4 cups arborio rice.

  • 4 cups shrimp stock or vegetable broth.

  • 4 cups water

  • 1/2 cup dry white wine

  • 2 tablespoons fresh garlic, chopped

  • 1 -28 oz can San Marzano tomatoes, drained and chopped

  • 8 to 10 saffron threads

  • 4 tablespoons extra virgin olive oil

  • 3 tablespoons tomato paste

  • 3 teaspoons kosher salt (more or less to taste


  • 2 lbs Laughing Bird shrimp( or small Gulf shrimp)

  • 3 tablespoons extra virgin olive oil

  • 2 -15oz. cans tomato sauce

  • 1 1/2 cups sweet onion, diced

  • 1 1/2 cups red pepper diced

  • 1/2 cup small capers

  • 1/2 cup dry white wine

  • 2 tablespoons fresh garlic, finely minced

  • 2 teaspoons dried oregano

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper


  • 4 large egg yolks

  • 2 teaspoons Dijon mustard

  • 1/2 cup canola oil

  • 1 cup extra virgin olive oil

  • 1 teaspoon lemon juice

  • 1 teaspoon kosher salt

  • 3 cups Parmesan cheese, grated


  • Preheat oven to 400°. You will need a lasagna pan to assemble the dish.


  • In a large pot ( Dutch oven), heat olive oil, add garlic, sauté one minute. Add rice, sauté two minutes, add chopped tomatoes, tomato paste, sauté two minutes. Pour in wine, when wine is absorbed, add stock, water, saffron and salt. Bring to boil. Stir well, reduce heat to low, cover and simmer 20 minutes. While rice cooks, make the shrimp.


  • Heat extra virgin olive oil, add onions, garlic, and peppers. Saute at medium heat about 5 minutes. Add wine continue cooking 2 minutes. Add tomato sauce, oregano, capers, salt and pepper, simmer on low 5 minutes. Add shrimp and cook until done about 3 to 4 minutes. Remove from heat.


  • In food processor, put mustard and egg yolks, process until combined. While processor is on, slowly by drops at first, stream in canola and extra virgin olive oil, until thickened. Pour in salt and lemon juice, process until combined. Remove and put in bowl.


  • When everything is ready, layer half of the race in the bottom of the lasagna pan, spread half the aioli and 1 cup Parmesan cheese. Spread shrimp mixture over rice. pour remaining rice over shrimp spread to cover shrimp, spread remaining aioli and Parmesan cheese. bake in preheated oven for 15 to 20 minutes until bubbly and cheese is melted. Feeds 6 to 8 people.

Dirk FucikRice