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All Recipes, Main Dishes / April 25, 2020

Spanish Saffron Rice with Garlic Shrimp

This Spanish Saffron Rice with Garlic Shrimp is an insanely delicious Spanish dish. Loaded with so many great flavors & textures, it´s made with minimal ingredients and it all comes together in just 30 minutes.


This Spanish saffron rice is the perfect dish for a busy weeknight or for a relaxed weekend lunch. Serve it next to a bottle of Spanish wine for the ultimate Spanish experience 🙂 . 


To make this dish, I used round rice, but you can use whatever rice you have on hand. Also, make sure to use high-quality saffron threads. The saffron combined with the garlic is what gives this dish that magical flavor.


TIPS & TRICKS to make this Recipe: I used a standard nonstick fry pan to make this dish, no need for a paella pan. If you use a different rice than the round one I used, check the package instructions, as the liquid to rice ratio might be different. While cooking, you can mix the rice around once in a while. But don´t over mix, otherwise the rice will lose it´s texture.


Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMOND FRYING PAN
HIGH-QUALITY SAFFRON THREADS
SPANISH ROUND RICE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make Spanish Saffron Rice with Garlic Shrimp

5 from 4 votes
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Spanish Saffron Rice with Garlic Shrimp

Course Main Course
Cuisine Spanish
Prep Time 5 minutes
Cook Time 25 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic
  • 1/2 onion
  • 12 raw jumbo raw shrimp peeled & deveined
  • 1 cup round rice
  • 1/4 cup frozen peas
  • 1/2 tsp sweet smoked Spanish paprika
  • 1/2 tsp saffron threads
  • 3 cups vegetable broth
  • sea salt
  • freshly cracked black pepper

Instructions

  1. Heat a large fry pan with a medium-high heat and add in a generous 2 tablespoons of extra virgin olive oil, after 1 minute add in 2 cloves garlic thinly sliced and mix with the olive oil, after 45 to 60 seconds add in 12 raw jumbo shrimp (peeled & deveined and seasoned with sea salt & black pepper), mix the shrimps around with the garlic, 1 minute later remove the shrimps & garlic from the pan and set aside

  2. Using the same pan with the same heat add in 1/2 onion finely diced and mix with the olive oil, 1 minute later add in 4 cloves garlic finely minced and continue to mix, 30 seconds later add in 1 cup of round rice, 1/4 cup frozen peas, 1/2 teaspoon sweet smoked paprika, 1/2 teaspoon saffron threads and season with sea salt & black pepper, mix it all together until well combined, then add in 3 cups vegetable broth, give it a mix so everything is evenly divided, you can mix once in a while, just don´t over mix, otherwise the rice will lose it´s texture

  3. About 10 minutes after adding the broth, add in the garlic shrimp and evenly spread them out, after this step don´t mix the rice anymore, simmer on a medium-high heat for another 4 to 5 minutes, or until the broth has been fully incorporated into the rice, remove the pan from the heat and serve at once, enjoy!

Recipe Notes

Get the High-Quality Saffron Threads I used to make this Spanish Rice.

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8 Comments

  1. Ben

    5 stars
    I have a larger group and want to serve this dish. Any advice on doubling the recipe (other than make sure you have a large pan).

    06 . Oct . 2022
    • Spain on a Fork

      I would just double up on all the ingredients, of course cooking times might be a bit longer 🙂 Much love

      07 . Oct . 2022
  2. Aleksandra

    5 stars
    Easy and delicious.

    09 . May . 2021
    • Spain on a Fork

      Thank you! Much love 🙂

      09 . May . 2021
  3. Danny S

    5 stars
    Tried this tonight as my mum used to cook a lot of saffron dishes when I were a youngster. Went down a storm with the family and will do again. I’ll explore more of your recipes too. Thanks.

    19 . Jan . 2021
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      19 . Jan . 2021
  4. Robin

    5 stars
    great and easy

    03 . May . 2020
    • Spain on a Fork

      Glad you enjoyed it! Thanks for the comment 🙂 much love

      03 . May . 2020

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