Entree: Spain – Andalusia – Gambas al Ajillo con Arroz (Garlic shrimp with rice)

Serving Size: 4

Approximate Time

Prep 8 min

Cook 20 min

Total 28 min

Ingredients

- 1 lb (450 g) tiger prawns, shells removed or left on per preference
- 1/3 cup (80 ml) extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 2 whole dried red chiles or 1/4 tsp (1 g) red pepper flakes
- 1/4 tsp (1 g) smoked paprika (pimentón)
- 1 1/2 cups (300 g) short-grain rice
- 3 cups (720 ml) chicken or fish stock, warmed
- Pinch of saffron threads soaked in 1 tbsp (15 ml) warm water
- 1/2 tsp (3 g) salt, plus more to taste
- 1/4 cup (15 g) fresh parsley, chopped
- Lemon wedges, for serving

Instructions

1. Rinse rice until water runs clear. In a medium saucepan, bring stock and saffron with its soaking water to a simmer; add rice and 1/4 tsp (1.5 g) salt, cover and cook until tender, about 15–18 minutes. Keep warm.
2. Heat olive oil in a large skillet over medium heat. Add sliced garlic and dried chiles and cook slowly until garlic is golden but not burnt, about 2–3 minutes.
3. Stir in smoked paprika, then add tiger prawns and 1/2 tsp (3 g) salt, cooking 1–2 minutes per side until prawns are opaque and cooked through.
4. Remove from heat, sprinkle with chopped parsley, and spoon prawns and garlic oil over saffron rice. Serve immediately with lemon wedges.