Smoky Spanish Rice with Shrimp
plus Peas, Parsley & Aioli
We love digging into a bountiful skillet—and this one couldn’t be easier to whip up. Infused with smoky, aromatic spices, this lightly crisped rice is topped with succulent shrimp and juicy tomatoes, then dolloped with a classic garlic-lemon aioli that instantly transports 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
1 unit
Lemon
4 ounce
Grape Tomatoes
¼ ounce
Parsley
¾ cup
Arborio Rice
4 ounce
Roasted Red Pepper Spread
1 teaspoon
Smoked Paprika
1 teaspoon
Turmeric
2 unit
Seafood Stock Concentrate
(Contains Fish, Shellfish)
2 tablespoon
Mayonnaise
(Contains Eggs)
10 ounce
Shrimp
(Contains Shellfish)
4 ounce
Peas
Not included in your delivery
4 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Peel and mince garlic. Quarter lemon. Halve tomatoes. Roughly chop parsley.
• 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.
• 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.
• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with remaining paprika, salt, and pepper. Set aside.
• 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.
• 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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