Spanish Shrimp and Rice | Quick & Easy ONE-PAN Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Finely chop the onion, roughly chop the garlic, and finely chop the red bell pepper and the peeled carrot.
2. Heat a large pan over medium heat and add the olive oil.
3. After a couple of minutes, add the chopped vegetables and stir constantly. After 3 to 4 minutes, when they are lightly sautéed, add the smoked paprika and stir quickly, then add the finely grated tomatoes, season with sea salt and black pepper, mix, and simmer.
4. Once the grated tomato has thickened slightly, add the vegetable broth and saffron, turn up to high heat and stir gently.
5. Meanwhile, rinse the rice in a fine sieve under running water for about 1 minute, until the water runs clear underneath.
6. Once the broth boils, add the rice and stir once so it is evenly spread. Cover the pan and lower to medium-low heat.
7. While the rice simmers, pat the shrimp completely dry on paper towels in a single layer and season with sea salt and black pepper.
8. After the rice has cooked 10 to 12 minutes and most of the broth is absorbed, add the frozen peas and shrimp in a single layer, cover, and simmer 3 to 5 minutes until everything is fully cooked through. Remove from heat.
9. Fluff the rice gently with a fork, transfer to serving dishes and garnish with fresh parsley.

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

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