Spanish Rice with Garlic Shrimp

Ingredients

For the rice:

• 3 tablespoons extra virgin olive oil, plus more for the pot
• 1 medium onion, finely chopped
• 1 red bell pepper, finely diced
• 2 garlic cloves, finely chopped
• 2 cups long-grain rice
• 4 cups homemade or best-quality low-sodium store-bought chicken broth
• 1 cup diced tomatoes from a 14-ounce can, plus all the liquid from the can
• 1 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1 teaspoon chili powder
• 1/2 teaspoon fine sea salt
• 1 cup fresh shelled peas, steamed

For the shrimp:

• 4 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon pimentón or sweet paprika, depending on taste
• 2 pounds shrimp, shelled and deveined
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon chopped fresh parsley

Directions

Step 1

Lightly brush a large Dutch oven with olive oil and place over medium-high heat. When hot, add the 3 tablespoons olive oil, onions, bell peppers, and garlic. Stir together and sauté for 2 minutes. Add the rice and toast it for about 3 to 4 minutes, stirring constantly.

Step 2

Add the broth, tomatoes, their liquid, and all the spices; stir well. Bring to a boil, stirring often, then lower the heat to a simmer. Cover the pot and cook at a gentle simmer for 25 minutes. If rice is not quite tender or liquid hasn’t been fully absorbed, cook for 2 to 4 minutes longer.

Step 3

Toward the end of the cooking time for the rice, prepare the shrimp. Heat a large skillet. When hot, add the olive oil, garlic, pimentón or paprika, and red pepper flakes. Sauté for 2 minutes, just until the garlic is translucent but not brown. Add the shrimp in one layer (you may need to do this in batches). Cook 2 minutes, then flip the shrimp and cook until opaque. Sprinkle on the parsley.

Step 4

When the rice is done, stir in the peas and allow to rest, covered, for 5 minutes. Fluff with a fork, then plate. Top each serving with equal amounts of shrimp.