Smoky Spanish Rice with Shrimp
plus Peas, Parsley & Aioli
- Fish
- Shellfish
- Eggs
We love digging into a bountiful skillet—and it couldn’t be easier to whip up. Infused with smoky, aromatic spices, tender, slightly crispy rice is topped with tender shrimp and juicy tomatoes, and dolloped with a classic garlic-lemon aioli, this dish will transport you to the Spanish seaside (no passport required!). An impressive skillet-to-table seafood dinner idea you can serve to company or just yourselves, cozy style.
Ingredients
1 clove
Garlic
1 unit
Lemon
4 ounce
Grape Tomatoes
¼ ounce
Parsley
¾ cup
Arborio Rice
4 ounce
Roasted Red Pepper Spread
1 teaspoon
Smoked Paprika
1 teaspoon
Turmeric
2 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Peas
Not included in your delivery
4 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel and mince garlic. Quarter lemon. Halve tomatoes. Roughly chop parsley.
• Heat a large drizzle of olive oil in a large pan over medium-high heat. Stir rice, red pepper spread, half the paprika (you’ll use the rest later), half the turmeric (all for 4 servings), and half the garlic into pan; cook, stirring, until fragrant, 30-60 seconds. • Stir in 3 cups water (6 cups for 4), stock concentrates, and salt. Bring to a boil. Cook, stirring occasionally, until liquid has evaporated and rice is tender, 15-20 minutes. (TIP: For a paella-like crust, cook rice undisturbed. Add a splash more water if liquid evaporates before rice is fully cooked.) Keep covered off heat until ready to serve.
• While rice cooks, in a small bowl, combine mayonnaise, a squeeze of lemon (two squeezes for 4 servings), and a pinch of garlic to taste. Add water 1 tsp at a time until aioli reaches a drizzling consistency. Season with salt and pepper.
• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with remaining paprika, salt, and pepper. Set aside.
• When rice is almost done, heat a large drizzle of olive oil in a second large pan over high heat. Once pan is hot, add tomatoes and cook, undisturbed, until lightly charred, 1-2 minutes. • Add seasoned shrimp and stir to combine. Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes.
• Fluff rice with a fork; stir in peas. Season with salt and pepper to taste. • Divide Spanish rice between plates and top with shrimp mixture. Drizzle with aioli and sprinkle with parsley. Serve with remaining lemon wedges on the side. TIP: Serve directly from pan for a family-style paella experience.
Shrimp are fully cooked when internal temperature reaches 145°
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the smoky, Spanish-inspired flavors, though some found it bland and wanted more seasoning or spice.
- Ease of prep: Quick and easy to make, though a few had trouble with rice cooking times and water ratios.
- Suggestions: Consider adding chorizo, bell peppers, or onions for more authentic flavor. Adjust rice-to-water ratio for better texture.
- Portions: Generous servings that could easily feed 3-4 people; great for leftovers the next day 🍲.
- Shrimp: Most enjoyed the tender shrimp, but a few found the quality inconsistent or fishy-tasting.
Reviews from our home cooks
The dish was delicious. It had a little heat but was not overwhelming like I had been worried about. I would highly recommend this one to anyone who likes shrimp or rice.
This is one of new favorites. Everything is very flavorful and tastes wonderful. The smoky flavor is just enough and is the perfect accent without overpowering it.
One of the best meals I've had in a long time. Great flavor without too many complex steps or a ton of chopping. Absolutely plan on making this again
Oh wow! This was so good - I can't believe how easy it was. Tasted like something that would take all day!
Great flavor profile overall. Loved the smoked paprika. The shrimp were fresh and delicious.
Such a great recipe. Recently had paella in Barcelona, and this was a terrific copy. To be honest, I threw away the peas, as that is the only food I truly despise. Even though authentic paella has peas, making this dish without them was perfection.
Doubled the garlic aioli. Used all the garlic, turmeric and smoked paprika in the rice and then added more Smoked Paprika on the shrimp and added more garlic to the aioli.
The rice and shrimp were delicious. I do not love peas and there were too many. They overpowered some of the great flavor of the rice and shrimp. I would either put less in or leave out all together.
Incredible! This is a flawless meal. So much flavor, tons of shrimp, great portion of rice. The premium meals are so good.
Out of this world delicious. Will order again. Love the smoky flavor and the appetizing presentation.
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