Mexican Prawn Rice (Arroz con Camarones)

History & Origin

Arroz con camarones is an emblematic dish of Mexico's Gulf and Pacific coasts, where prawns abound in coastal lagoons, estuaries and shallow waters. From Veracruz to Campeche, and from Sinaloa to Guerrero, this dish represents the perfect fusion of rice - introduced by the Spanish - and the seafood wealth of Mexico's coastline. Mexican coastal cookery has a long tradition of combining rice with shellfish. In Veracruz, arroz a la tumbada - a brothy rice and seafood dish - is the soupy cousin of this dry rice. In Sinaloa, the northern version includes more garlic and green chilli. In Campeche and Tabasco, epazote is an irreplaceable ingredient that ties the rice to the prawns. What distinguishes Mexican prawn rice from other Latin American versions is the technique of frying the rice first in hot oil until golden - the "dry rice" technique - before adding the liquid. This preliminary toasting gives the rice a deep flavour and a perfectly loose texture where each grain is separate. On Mexico's beaches, palm-roofed restaurants serve this dish with tostadas and cream, lime wedges and Valentina hot sauce as the ideal lunch after a morning at sea.