Editorial sample recipeSpanishintermediateGluten-FreeDairy-Free

Spanish Saffron And Garlic Shrimp Rice Skillet

Name: Spanish Saffron And Garlic Shrimp Rice Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lb raw medium shrimp, peeled and deveined; 3 tbsp extra virgin olive oil, divided; 5 clove garlic cloves, thinly sliced; 1.5 cup bomba or short-grain rice; 0.25 tsp saffron threads, crushed; 3 cup halal vegetable broth, warmed; 2 tbsp tomato paste; 1 tsp sweet paprika; 0.5 cup frozen green peas; 1 tsp salt

A vibrant one-pan Spanish rice dish infused with golden saffron, garlic, sweet paprika, and tender pan-seared shrimp.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Saffron Infused Rice Toasting

Toasting short-grain rice in olive oil and aromatics before simmering steadily in fragrant steeped broth.

Instructions

Step 1: Steep crushed saffron threads in warm halal vegetable broth for 10 minutes until deeply golden.
Step 2: Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add shrimp with a pinch of salt and cook 1 to 2 minutes per side until pink; transfer to a plate.

Step 3: Reduce heat to medium, add remaining 2 tablespoons olive oil, and cook sliced garlic for 1 minute until pale golden.

Step 4: Stir in tomato paste and sweet paprika for 1 minute, then add short-grain rice, stirring 2 minutes to coat each grain in oil.

Step 5: Pour in warm saffron broth and remaining salt. Bring to a boil, reduce heat to low, cover, and cook undisturbed for 15 minutes.

Step 6: Scatter green peas and cooked shrimp over rice, cover for 3 minutes to warm through, and serve immediately.

Cooking tips

Do not stir rice after adding broth to achieve distinct individual rice grains.
Soaking saffron in warm broth unlocks maximum aroma and vivid yellow color.
Original home-cooking adaptation inspired by Spanish; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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