epicurious3.3
Spanish Shrimp and Rice with Saffron Mayo
Use the dregs of that jar of marinara in your fridge to cook rice and shrimp in this one-skillet weeknight dinner.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●colander
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
Place 1 cup bomba, arborio, or carnaroli rice in a colander and rinse under running water until water runs mostly clear; set aside. Season 1 lb. shrimp, peeled, tails left on, deveined, patted dry, with kosher salt and freshly ground pepper; set aside. Stir ½ cup store-bought marinara sauce and 2½ cups water in a large measuring glass to combine; set aside.
bomba, arborio, or carnaroli rice1 cup. shrimp, peeled, tails left on, deveined, patted dry1 lbFreshly ground pepper
2
Heat 2 Tbsp. extra-virgin olive oil in a medium high-sided skillet over medium-high. Add 6 garlic cloves, thinly sliced, and ½ cup coarsely chopped roasted red peppers from a jar; cook, stirring often, until slightly softened and garlic is fragrant, about ⏱️ 2 minutes. Add 1 tsp. ground cumin and 1 pinch of saffron threads, crushing with your fingers. Cook, stirring constantly, until spices are fragrant, about ⏱️ 1 minute. Add ¼ cup sherry vinegar or red wine vinegar, scraping up any browned bits stuck to bottom of pan, about ⏱️ 1 minute.
. extra-virgin olive oil2 Tbsp. ground cumin1 tsp
3
Add reserved rice and toss a few times to combine. Add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and reserved marinara mixture; season with pepper. Increase heat to high and bring to a boil. Cover pan and reduce heat to low. Cook until rice is tender and most of the liquid has been absorbed, 15–⏱️ 20 minutes.
. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
4
Meanwhile, combine remaining 1 pinch of saffron threads, crushing with your fingers, and 1 tsp. warm water in a medium bowl and let sit ⏱️ 20 minutes.
5
Uncover pan and nestle reserved shrimp into rice. Increase heat to medium and re-cover pan. Cook, turning shrimp halfway through, until cooked through, about ⏱️ 5 minutes. Remove pan from heat.
6
Stir ½ cup mayonnaise and a pinch of salt into saffron mixture. Scatter sliced Peppadew peppers in brine and chopped parsley over shrimp and rice. Serve with saffron mayo.
Sliced Peppadew peppers in brine and chopped parsley (for serving)
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