Spanish Garlic Shrimp with Saffron Rice

Ingredients

• 10 oz peeled shrimp
• 3 garlic cloves, sliced
• 1/4 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 tbsp olive oil
• 1/2 cup long-grain rice
• 1 cup chicken or vegetable stock
• Pinch saffron
• 2 tbsp chopped parsley
• 1 lemon
• Salt and black pepper

Steps

1. Rinse rice, then simmer it with stock, saffron and a pinch of salt until tender; keep covered off heat.
2. Pat shrimp dry and season with salt and pepper.
3. Warm oil in a skillet and cook garlic, paprika and pepper flakes for 30 seconds.
4. Add shrimp in one layer and cook, turning once, until opaque and 145F at the thickest point.
5. Squeeze in half the lemon and stir in parsley.
6. Fluff rice, plate it with shrimp and serve remaining lemon alongside.

Allergen note: Contains shellfish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.