Smoky Spanish Rice

Name: Smoky Spanish Rice with Shrimp plus Peas, Parsley & Aioli
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1 clove Garlic; 1 Lemon; 4 oz Tomato; 1/4 oz Parsley; 3/4 cup Rice; 4 oz Roasted Red Pepper Spread; 1 tsp Smoked Paprika; 1 tsp Turmeric; 2 unit Seafood Stock Concentrate; 2 tbsp Mayonnaise; 10 oz Shrimp; 4 oz Frozen Peas; 4 tsp Olive Oil; Salt; Black Pepper

with Shrimp plus Peas, Parsley & Aioli

By Recipe0 System

We love digging into a bountiful skillet—and it couldn’t be easier to whip up. Infused with smoky, aromatic spices, tender, slightly crispy rice is topped with tender shrimp and juicy tomatoes, and dolloped with a classic garlic-lemon aioli, this dish will transport you to the Spanish seaside (no passport required!). An impressive skillet-to-table seafood dinner idea you can serve to company or just yourselves, cozy style.

Spanish

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 clove Garlic
1 Lemon
4 oz Tomato
1/4 oz Parsley
3/4 cup Rice
4 oz Roasted Red Pepper Spread
1 tsp Smoked Paprika
1 tsp Turmeric
2 unit Seafood Stock Concentrate
2 tbsp Mayonnaise
10 oz Shrimp
4 oz Frozen Peas
4 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Peel and mince garlic. Quarter lemon. Halve tomatoes. Roughly chop parsley.
2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Stir rice, red pepper spread, half the 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 3 cups water (6 cups for 4), stock concentrates, 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.
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.
4

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

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. Shrimp are fully cooked when internal temperature reaches 145°

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