Smoky Spanish Rice With Shrimp & Garlic Lemon Aioli

What You’ll Need:

Rice & Base:

• ¾ cup Arborio rice (or short-grain rice)

• 1 clove garlic, minced 

• 4 oz roasted red pepper spread (store-bought or homemade) 

• 1 tsp smoked paprika 

• 1 tsp turmeric 

• 2 tbsp chicken stock) 

• Salt & pepper, to taste 

• Olive oil for cooking 

Shrimp & Toppings:

• 1 lb shrimp

• 4 oz peas 

• 4 oz grape or cherry tomatoes 

• Fresh parsley, chopped (for garnish) 

• Lemon wedges, for serving 

Garlic-Lemon Aioli:

• 2 tbsp mayonnaise 

• Lemon juice (to taste) 

• Pinch of garlic (or extra minced garlic) 

• Water (1 tsp at a time, to thin)

Let’s Cook:

Cook the Rice:

Heat a large drizzle of olive oil in a large skillet over medium-high. Add rice, roasted red pepper spread, smoked paprika, turmeric, and half the garlic. Stir until fragrant (about 30–60 seconds). Add 3 cups water and the stock. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the liquid is absorbed and rice is tender (about 15–20 minutes). Cover and keep warm off the heat while you cook the shrimp.

Make the Garlic-Lemon Aioli:

In a small bowl, combine mayonnaise with a squeeze of lemon and a pinch of garlic. Add water 1 tsp at a time until it reaches a smooth, drizzling consistency. Season with salt and pepper; set aside.

Cook the Shrimp:

Pat shrimp dry and season with salt, pepper, and remaining smoked paprika. Heat another drizzle of olive oil in a second skillet over high heat. Add tomatoes and cook undisturbed until lightly charred (1–2 minutes). Add seasoned shrimp and cook, stirring occasionally, 3–4 minutes until opaque and cooked through. 

Finish & Serve:

Fluff the rice with a fork and stir in peas. Season with salt and pepper to taste. 
Divide Spanish rice between plates or bowls. Top with charred tomato and shrimp mixture. Drizzle with garlic lemon aioli and sprinkle with chopped parsley. Serve with lemon wedges on the side.