---
title: Smoky Spanish Rice with Shrimp
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/smoky-spanish-rice-with-shrimp-6398d0e53c7cc896170b1ad0
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Fish
  - Shellfish
  - Eggs
tags:
  - New
  - Spicy
rating: 4.5
rating_count: 1.6k
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the smoky, Spanish-inspired flavors, though some found it bland and wanted more seasoning.
  - theme: Ease of prep
    text: Quick and easy to make, though a few had trouble with rice cooking times and water ratios.
image: "https://images.recipes.furrysalamander.com/smoky-spanish-rice-with-shrimp.avif"
---

Wash and dry all produce. Peel and mince @garlic{2%cloves}. Quarter @lemon{1%unit}. Halve @grape tomatoes{1%cup}. Roughly chop @parsley{½%cup}.

Heat a large drizzle of @olive oil{3%tbsp} in a #large pan{} over medium-high heat. Stir @arborio rice{1½%cups}, @roasted red pepper spread{1%tbsp}, half the @smoked paprika{1%tsp}, half the @turmeric{¼%tsp}, and half the garlic into pan; cook, stirring, until fragrant, ~{30%seconds}. Stir in 3 cups @water{}, @seafood stock concentrate{2%units}, and @salt{to taste}. 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.

While rice cooks, in a #small bowl{}, combine @mayonnaise{2%tbsp}, 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{to taste} and @black pepper{to taste}.

Rinse @shrimp{6%oz} under cold water, then pat dry with #paper towels{}. Season all over with remaining smoked paprika, salt, and pepper. Set aside.

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}.

Fluff rice with a fork; stir in @peas{1%cup}. 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.