Spanish Saffron Rice With Garlic Shrimp Recipe

This saffron-infused shrimp and rice dish is my go-to comfort meal because it transforms an ordinary weeknight dinner into a culinary adventure with its vibrant colors and aromatic flavors. I love how the smoked paprika and saffron bring a warm, earthy depth to the dish, while the fresh lemon cuts through beautifully, making every bite feel like a mini escape to a coastal Mediterranean paradise.

Experience the bold, vibrant flavors of Spain with my Spanish Saffron Rice with Garlic Shrimp. I adore how the golden saffron threads infuse the long-grain white rice with not just a flavor but a delicate, remarkable aroma that’s so wonderfully complemented by the plump, juicy shrimp and a hint of smoked paprika.

It doesn’t stop there. The dish gets an uptick in umami and a touch of sweetness from the garlic, tomatoes, and fresh parsley.

I believe this dish is a wonderful savory delight that I think you will enjoy.

Ingredients

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Ingredient Quantities

• 2 cups long-grain white rice
• 3 1/2 cups chicken stock
• 1/2 teaspoon saffron threads
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Instructions

1. In a tiny bowl, place the saffron strands in 2 tablespoons of warm water and let them steep.

2. In a large skillet, over medium heat, warm 1 tablespoon of olive oil. When the oil is hot, add the onion, which should be chopped, and cook until it is at the translucent stage, which should take around 3 to 4 minutes.

3. Put the garlic in the skillet and sauté for another 1-2 minutes until it’s very aromatic.

4. Combine the rice and toast for about 1 minute, taking care to ensure that all grains are well-coated with oil and that none are buried in the bottom of the pot.

5. Combine the diced tomatoes, soaked saffron with the water, smoked paprika, salt, and pepper. Mix well.

6. Add the chicken stock and bring the mixture to a boil.

7. Lower the heat to low, place a lid on the skillet, and allow it to simmer for 18-20 minutes or until the rice is thoroughly cooked and the liquid has been absorbed.

8. In another pan, heat the remaining olive oil over medium heat. Add the shrimp and cook until they are pink and opaque, about 2 to 3 minutes on each side.

9. Use a fork to fluff the rice that has been cooked and lightly mix in the parsley.

10. Serve the saffron rice on a platter. Top it with the garlic shrimp. Garnish with lemon wedges.

Equipment Needed

1. Small bowl
2. Large skillet with lid
3. Medium pan
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Fork
10. Serving platter

FAQ

• Can I use another type of rice instead of long-grain white rice?Basmati or jasmine rice may be used in place of the rice specified in the recipe, but their cooking times might differ slightly.
• Is there an alternative to saffron threads?Saffron delivers a flavor and color that is unmatched; however, you can use turmeric as a more affordable alternative, keeping in mind that the taste will differ.
• Can I make this dish vegetarian?Sure, use vegetable stock instead of chicken stock and skip the shrimp to make this a vegetarian recipe.
• What is the purpose of the smoked paprika?Paprika, smoked, adds a deep, smoky flavor that complements saffron and enhances the dish’s already aromatic profile.
• How should I store leftovers?Allow the rice to cool, then place it in an airtight container in the refrigerator, where it will keep for up to 3 days. Reheat it thoroughly before serving.
• Can I use frozen shrimp?Definitely thaw them completely and dry them before cooking.

Substitutions and Variations

1/2 teaspoon saffron threads can be swapped out for 1/4 teaspoon turmeric. The turmeric will give color, but is not a flavor match for saffron.
Two tablespoons of olive oil can be substituted with two tablespoons of vegetable oil or canola oil.
1 small yellow onion can be replaced with either 1 small white onion or 1 shallot for a milder flavor.
1 cup diced tomatoes can be replaced with 1 cup of crushed tomatoes or 1 cup of tomato puree.
1 pound large shrimp can be replaced with 1 pound of chicken breast, cut into bite-sized pieces, for a different protein.

Pro Tips

1. Enhance the Saffron Flavor To maximize the saffron’s flavor, gently toast the threads in a dry pan for a few seconds before steeping them in warm water. This will release more aroma and color.

2. Rice Texture Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch, which helps achieve a fluffy, separate grain texture.

3. Even Cooking After adding the chicken stock and bringing it to a boil, give the rice one final stir before placing the lid on the skillet. This ensures even distribution of seasoning and prevents the rice from sticking to the bottom.

4. Shrimp Enhancement Season the shrimp lightly with smoked paprika, salt, and pepper before cooking. This will add an extra layer of flavor and tie in with the spices used in the rice.

5. Resting Time After the rice has finished cooking, let it sit covered and off the heat for an additional 5 minutes. This allows the rice to absorb any remaining moisture, leading to a better texture.