One-Pan Spanish Garlic Rice with Shrimp | Arroz al Ajillo Recipe
This One-Pan Spanish Garlic Rice with Shrimp, known in Spain as Arroz al Ajillo con Gambas, is truly one heck of a stunning dish. It´s packed with Spanish flavors, easy to make and comes together in about 30 minutes.
This is the perfect dish for a busy weeknight dinner or a relaxed weekend lunch, next to a bottle of Spanish wine. Either way, it promises to be one of the best-tasting rice dishes ever.
To make this dish I used Spanish round rice, which is very similar to medium grain rice or arborio rice. But you can use any rice you like, though the rice to liquid ratios might be different. So check the package instructions on the rice you are using.
TIPS & TRICKS to Make this Recipe: You want to cook the garlic and shrimp on a medium heat. That way the garlic does not burn and get bitter. Once you add the rice and broth, you raise the heat so the broth can really incorporate into the rice. I used homemade broth, but you can also use water with salt.
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Watch the Video Below on How to Make this One-Pan Spanish Garlic Rice with Shrimp
One-Pan Spanish Garlic Rice with Shrimp | Arroz al Ajillo con Gambas
- 1/4 cup extra virgin olive oil 60 ml
- 1 head garlic
- 3 dried small cayenne peppers
- 12 raw jumbo shrimp peeled & deveined
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1 cup uncooked round rice 200 grams
- 3 cups vegetable broth 710 ml
- 1/3 cup frozen peas 45 grams
- handful finely chopped parsley
- sea salt & black pepper
Heat a large fry pan with a medium heat and add in 1/4 cup extra virgin olive oil
Grab 1 head of garlic, remove the skins from the cloves and thinly slice each one
Finely chop 3 small dried cayenne peppers
After heating the olive oil for 3 minutes, add in the sliced garlic & chopped cayenne pepper, mix with the olive oil and let the garlic poach in the olive oil
Meanwhile, pat dry 12 raw jumbo shrimp (peeled & deveined) with paper towels and then season with sea salt & black pepper on one side
After cooking the garlic for 3 minutes and they are lightly sauteed, add in the shrimp, making sure they are all in a single layer, after 1 minute flip to cook the other side, after a total of 2 minutes (1 minute per side), remove the shrimp from the pan and set aside covered with foil paper
Add 1/2 tsp sweet smoked paprika into the pan with the garlic and mix together, then add in 1 cup uncooked round rice and season with sea salt & black pepper, mix together, then add in 3 cups vegetable broth and give it a mix so everything is evenly mixed, turn up the heat to a medium-high heat
After 10 minutes and much of the broth has been absorbed by the rice but there is still some broth left, add in 1/3 cup frozen peas, give it one final mix and lower the fire to a low-medium heat
After 3 to 4 minutes and there is virtually no broth left, add the shrimp back into the pan, remove the pan from the heat, place a lid on top and let it sit for 3 to 4 minutes, then remove the lid and sprinkle with finely chopped parsley, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this recipe
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