Smoky Spanish Shrimp with Rice | SERIOUSLY Delicious 30 Minute Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Put the water in a saucepan, season it generously with sea salt and bring to a high heat. Rinse the rice in a fine sieve.
2. When the water boils, add the rice, stir once, cover and reduce to low-medium heat. Cook for 15 minutes until fully cooked.
3. Meanwhile, heat the olive oil in a large frying pan over medium heat.
4. Pat the shrimp dry on paper towels and season with sea salt and black pepper.
5. When the oil is hot but not smoking, add the shrimp in a single layer and cook 30 seconds per side. Remove and set aside.
6. In the same pan and heat, cook the onion, green pepper and garlic, stirring constantly, for 4 to 5 minutes until lightly softened.
7. Stir in the paprika and saffron, then add the tomato sauce, season with sea salt and black pepper, and simmer without stirring until slightly thickened, about 10 minutes.
8. Meanwhile, remove the rice from the heat, fluff it gently with a fork and divide it among the serving dishes.
9. Add the shrimp to the sauce, stir and simmer 2 to 3 minutes until cooked through. Spoon the shrimp and sauce over the rice and top with parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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