One-Pan Spanish Garlic Rice with Shrimp Recipe – Spanish Special
This quick and healthy one-pot, similar to paella, is filled with Mediterranean holiday flavours. Enjoy for a wholesome dinner any night of the week.
- Prep Time5 min
- Cook Time30 min
- Total Time35 min
One-Pan Spanish Garlic Rice with Shrimp Ingredients :
- 1/4 cup extra virgin olive oil 60 ml
- 1 head garlic
- 3 dried small cayenne peppers
- 12 raw jumbo shrimp peeled & deveined
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1 cup uncooked round rice 200 grams
- 3 cups vegetable broth 710 ml
- 1/3 cup frozen peas 45 grams
- handful finely chopped parsley
- sea salt & black pepper
How to Make One-Pan Spanish Garlic Rice with Shrimp
Heat a large fry pan with a medium heat and add in 1/4 cup extra virgin olive oil
Grab 1 head of garlic, remove the skins from the cloves and thinly slice each one
Finely chop 3 small dried cayenne peppers
After heating the olive oil for 3 minutes, add in the sliced garlic & chopped cayenne pepper, mix with the olive oil and let the garlic poach in the olive oil
Meanwhile, pat dry 12 raw jumbo shrimp (peeled & deveined) with paper towels and then season with sea salt & black pepper on one side
After cooking the garlic for 3 minutes and they are lightly sauteed, add in the shrimp, making sure they are all in a single layer, after 1 minute flip to cook the other side, after a total of 2 minutes (1 minute per side), remove the shrimp from the pan and set aside covered with foil paper
Add 1/2 tsp sweet smoked paprika into the pan with the garlic and mix together, then add in 1 cup uncooked round rice and season with sea salt & black pepper, mix together, then add in 3 cups vegetable broth and give it a mix so everything is evenly mixed, turn up the heat to a medium-high heat
After 10 minutes and much of the broth has been absorbed by the rice but there is still some broth left, add in 1/3 cup frozen peas, give it one final mix and lower the fire to a low-medium heat
After 3 to 4 minutes and there is virtually no broth left, add the shrimp back into the pan, remove the pan from the heat, place a lid on top and let it sit for 3 to 4 minutes, then remove the lid and sprinkle with finely chopped parsley, enjoy!
