A one-pan Spanish rice dish loaded with garlicky shrimp, saffron and sweet paprika.
This dish merges two beloved Spanish classics β gambas al ajillo (garlic shrimp) and paella β into one pan, using the same generous garlic and chile approach that makes gambas al ajillo so addictive as a flavor base for saffron rice. Shrimp are cooked hard and fast in garlicky olive oil first, which infuses the oil itself before the rice ever goes in.\n\nThe technique that ties this together is using that garlic-shrimp-infused oil as the base for the sofrito (onion, tomato, garlic cooked down), which means every grain of rice cooks in liquid that's already carrying deep shrimp and garlic flavor. Letting the rice sit undisturbed for the final few minutes of cooking, without stirring, is what allows a light crust (socarrat) to form on the bottom β a texture prized in real paella.\n\nServe straight from the pan at the table, the way paella traditionally is, with lemon wedges for squeezing over each portion.
Serves 4
If using shrimp shells, simmer them in the stock for 10 minutes to boost flavor, then strain and keep warm. Heat half the olive oil in a wide paella pan or large skillet over medium heat. Add garlic and red pepper flakes and cook 1 minute until fragrant but not browned.
Add shrimp to the garlic oil and cook 1-2 minutes per side until just pink. Remove and set aside, leaving the infused oil in the pan.
Steep saffron in 2 tbsp of the hot stock.
Add remaining oil and onion to the pan. Cook 6 minutes until soft, then add grated tomato and paprika and cook 5-6 minutes until thickened and jammy.
Stir in rice to coat in the sofrito, then pour in remaining stock and the saffron stock. Bring to a boil, then reduce to a steady simmer and cook uncovered 18-20 minutes without stirring.
Resist stirring once the rice starts simmering β constant stirring releases starch and makes the paella creamy like risotto instead of giving each grain its own texture.
In the last 5 minutes, nestle the shrimp back into the rice to reheat. Let rest off heat 5 minutes, then top with parsley and serve with lemon wedges.
Simmer the shrimp shells in the stock first if you have them β it's a five-minute step that noticeably deepens the seafood flavor of the whole dish.
Once the rice starts simmering, leave it alone β no stirring, which is what allows the bottom to form a light, prized crust instead of turning creamy.
Grate the tomatoes on a box grater rather than dicing β this breaks them down quickly into a jammy sofrito without extra cooking time.
Add mussels or clams in the last 8 minutes of cooking, discarding any that don't open, for a fuller seafood paella.
Use chicken thighs instead of shrimp for a landlocked version, searing them first the same way.
Finish with a scatter of frozen peas in the last 5 minutes for color, a common paella addition.
Refrigerate in an airtight container for up to 2 days. Reheat gently with a splash of stock β shrimp toughen fast in the microwave, so low, covered stovetop heat is best.
Gambas al ajillo β shrimp sizzled in garlic and chile-infused olive oil β is a beloved Spanish tapas dish found in bars across the country, while paella originated in the rice fields around Valencia. Combining the two flavor profiles is a common home-kitchen approach for cooks who want paella's rice technique with the boldness of garlic shrimp.
No β any wide, shallow skillet works fine; the important thing is a large surface area so the rice cooks in a thin, even layer rather than piling up in a deep pot.
That usually means the heat was too low during the final simmer, or there was still too much liquid; let it cook a bit longer uncovered at a slightly higher heat toward the end, listening for a faint crackling sound.
Yes, just thaw fully and pat very dry first β wet shrimp will steam rather than sear in the garlic oil.
Per serving (400g / 14.1 oz) Β· 4 servings total
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