Spain on a Fork > All Recipes > Main Dishes > Spanish Shrimp and Rice | Quick & Easy ONE-PAN Recipe
All Recipes, Main Dishes / September 27, 2023

Spanish Shrimp and Rice | Quick & Easy ONE-PAN Recipe

This Spanish Shrimp and Rice, known as Arroz con Gambas, is one of Spain´s most underrated rice dishes. It´s filled with flavors, seriously easy to make and all done in about 30 minutes. Serve this rice next to a crunchy baguette and a bottle of Spanish wine for a complete and delicious meal.

Spanish Shrimp and Rice
To make this recipe I used long grain rice, which is easy accessible all over the world. However, you can use whatever type of rice you like. Just make sure to check the package instructions, that way your liquid to rice ratios are right on the money.

Spanish Shrimp and Rice
For the liquid I used homemade vegetable broth, as it gives the rice a deeper depth of flavors. But you can also use chicken broth, beef broth or even water if you like. Just make sure to season accordingly if using water.

Spanish Shrimp and Rice

TIPS & TRICKS to Make this Recipe: I used red Argentinian shrimp that I bought frozen and thawed out. But any type of shrimp can be used. This rice will hold for up to 3 days in the fridge in an airtight container.

Spanish Shrimp and Rice

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Spanish Shrimp and Rice

Spanish Shrimp and Rice
5 from 1 vote

Spanish Shrimp and Rice

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 366 kcal
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 1 small onion
  • 4 cloves garlic
  • 1 red bell pepper
  • 1 carrot
  • 1/2 tsp hot smoked Spanish paprika 1.25 grams
  • 2 tomatoes
  • 2 cups vegetable broth 480 ml
  • 1 cup long grain rice 190 grams
  • 1/4 tsp saffron threads .17 grams
  • 1/3 cup frozen peas 55 grams
  • 1 lbs raw jumbo shrimp (peeled & deveined) 450 grams
  • pinch sea salt
  • dash black pepper
  • fresh parsley


  1. Finely chop the onion, roughly chop the garlic and finely chop the red bell pepper and carrot (peeled)

  2. Heat a large fry pan with a medium heat and add in the olive oil

  3. After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the hot smoked paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer

  4. Once the grated tomato has slightly thickened, add in the vegetable broth and saffron, turn up to a high heat and gently mix

  5. In the meantime, add the rice into a fine sieve and rinse under water, until it starts running clear underneath, about 1 minute

  6. Once the broth comes to a boil, add in the rice, give it one final mix so everything is evenly distributed, then place a lid on the pan and lower to a low medium heat

  7. While the rice is simmering, add the shrimp over some paper towels (in a single layer) and pat completely dry, then season with sea salt & black pepper

  8. After cooking the rice for 10 to 12 minutes and most of the broth has been absorbed, add in the frozen peas and shrimp, all in a single layer, place the lid back on the pan and simmer for 3 to 5 minutes or until all the ingredients are fully cooked through, then remove from the heat

  9. Using a fork gently fluff the rice, then transfer into serving dishes and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Saffron and Spanish Paprika I used to make this Recipe

Nutrition Facts
Spanish Shrimp and Rice
Amount Per Serving
Calories 366 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 143mg48%
Sodium 952mg41%
Potassium 512mg15%
Carbohydrates 50g17%
Fiber 4g17%
Sugar 6g7%
Protein 21g42%
Vitamin A 4412IU88%
Vitamin C 54mg65%
Calcium 101mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Hil

    5 stars
    Very good meal. Enjoy your recipes. Is payment by paypal only?

    29 . Sep . 2023
  2. mark

    It doesnt tell you how much saffron to use in ingredients but says saffron but says when adding stock

    28 . Sep . 2023
    • Spain on a Fork

      a 1/4 tsp of .17 grams 🙂 Much love!

      29 . Sep . 2023
  3. Ramya

    Cant wait to make this soon for me can i use tofu i never had spanish shrimp and rice before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    28 . Sep . 2023
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      29 . Sep . 2023
  4. MAQ

    HELLO, Thanks for all your wonderful recipes and videos, we very much enjoy them. Would like to make this one but have a Question you mention Saffron in the directions But it and amount used isn’t in ingredients list. How much should be used? Thanks for your time.

    27 . Sep . 2023
    • Spain on a Fork

      a 1/4 tsp of .17 grams 🙂 Much love!

      29 . Sep . 2023

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