Smoky Spanish Rice with Shrimp

🥘 Ingredients

• arborio rice
  1.5 c
• garlic
  2 clove
• grape tomatoes
  8 oz
• lemon
  2 unit
• mayonnaise
  4 tbsp
• olive oil
  4 tsp
• parsley
  ½ ounce
• peas
  8 oz
• pepper
• roasted red pepper spread
  8 oz
• salt
• seafood stock concentrate
  4 unit
• shrimp
  20 oz
• smoked paprika
  2 tsp
• turmeric
  1 tsp
• water
  3 c

🍳 Cookware

• large pan
• small bowl

1. 

   1

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

   garlic: 2 clove, lemon: 2 unit, grape tomatoes: 8 oz, parsley: ½ ounce
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 (you'll use the rest later), half the turmeric (all for 4 servings), and half the garlic into pan; cook, stirring, until fragrant, 30-60 seconds. Stir in water (6 cups for 4), seafood stock concentrate , and salt . Bring to a boil. Cook, stirring occasionally, until liquid has evaporated and rice is tender, 15-20 minutes. (TIP: 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: 4 tsp, arborio rice: 1.5 c, roasted red pepper spread: 8 oz, smoked paprika: 2 tsp, turmeric: 1 tsp, water: 3 c, seafood stock concentrate: 4 unit, salt
3. 

   3

   While rice cooks, in a small bowl , combine mayonnaise , a squeeze of lemon (two squeezes for 4 servings), and a pinch of garlic to taste. Add water 1 tsp at a time until aioli reaches a drizzling consistency. Season with salt and pepper .

   mayonnaise: 4 tbsp, salt, pepper
4. 

   4

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

   shrimp: 20 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, 1-2 minutes. Add seasoned shrimp and stir to combine. Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 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. TIP: Serve directly from pan for a family-style paella experience.

   peas: 8 oz
7. 7

   Note: Shrimp are fully cooked when internal temperature reaches 145 degrees.