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One-Pan Spanish Garlic Rice with Shrimp | Arroz al Ajillo con Gambas

Course Main Course
Cuisine Spanish
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 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


  1. Heat a large fry pan with a medium heat and add in 1/4 cup extra virgin olive oil

  2. Grab 1 head of garlic, remove the skins from the cloves and thinly slice each one

  3. Finely chop 3 small dried cayenne peppers

  4. 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

  5. Meanwhile, pat dry 12 raw jumbo shrimp (peeled & deveined) with paper towels and then season with sea salt & black pepper on one side

  6. 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

  7. 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

  8. 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

  9. 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!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used to make this recipe