Smoky Spanish Rice with Shrimp

🥘 Ingredients

• arborio rice
  1½ cups
• black pepper
  to taste
• garlic
  2 cloves
• grape tomatoes
  1 c
• lemon
  1 unit
• mayonnaise
  2 tbsp
• olive oil
  3 tbsp
• parsley
  ½ cup
• peas
  1 c
• roasted red pepper spread
  1 tbsp
• salt
  to taste, to taste
• seafood stock concentrate
  2 units
• shrimp
  6 oz
• smoked paprika
  1 tsp
• turmeric
  ¼ tsp
• water

🍳 Cookware

• large pan
• small bowl
• paper towels
• large pan

1. 

   1

   Wash and dry all produce. Peel and mince garlic . Quarter lemon . Halve grape tomatoes . Roughly chop parsley .

   garlic: 2 cloves, lemon: 1 unit, grape tomatoes: 1 c, parsley: ½ cup
2. 

   2

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Stir arborio rice , roasted red pepper spread , half the smoked paprika , half the turmeric , and half the garlic into pan; cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in 3 cups water , seafood stock concentrate , and salt . Bring to a boil. Cook, stirring occasionally, until liquid has evaporated and rice is tender, ⏱️ 15 minutes . For a paella-like crust, cook rice undisturbed. Add a splash more water if liquid evaporates before rice is fully cooked. Keep covered off heat until ready to serve.

   olive oil: 3 tbsp, arborio rice: 1½ cups, roasted red pepper spread: 1 tbsp, smoked paprika: 1 tsp, turmeric: ¼ tsp, water, seafood stock concentrate: 2 units, salt: to taste
3. 

   3

   While rice cooks, in a small bowl , combine mayonnaise , a squeeze of lemon, and a pinch of garlic to taste. Add water 1 tsp at a time until aioli reaches a drizzling consistency. Season with salt and black pepper .

   mayonnaise: 2 tbsp, salt: to taste, black pepper: to taste
4. 

   4

   Rinse shrimp under cold water, then pat dry with paper towels . Season all over with remaining smoked paprika, salt, and pepper. Set aside.

   shrimp: 6 oz
5. 

   5

   When rice is almost done, heat a large drizzle of olive oil in a second large pan over high heat. Once pan is hot, add tomatoes and cook, undisturbed, until lightly charred, ⏱️ 1 minutes . Add seasoned shrimp and stir to combine. Cook, stirring occasionally, until shrimp are opaque and cooked through, ⏱️ 3 minutes .
6. 

   6

   Fluff rice with a fork; stir in peas . Season with salt and pepper to taste. Divide Spanish rice between plates and top with shrimp mixture. Drizzle with aioli and sprinkle with parsley. Serve with remaining lemon wedges on the side. Serve directly from pan for a family-style paella experience.

   peas: 1 c