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Smoky Spanish Rice with Shrimp
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Smoky Spanish Rice with Shrimp

Smoky Spanish Rice with Shrimp

plus Peas, Parsley & Aioli

We love digging into a bountiful skillet—and this one couldn’t be easier to whip up. Infused with smoky, aromatic spices, this lightly crisped rice is topped with succulent shrimp and juicy tomatoes, then dolloped with a classic garlic-lemon aioli that instantly transports 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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 clove


1 unit


4 ounce

Grape Tomatoes

¼ ounce


¾ cup

Arborio Rice

4 ounce

Roasted Red Pepper Spread

1 teaspoon

Smoked Paprika

1 teaspoon


2 unit

Seafood Stock Concentrate

(Contains Fish, Shellfish)

2 tablespoon


(Contains Eggs)

10 ounce


(Contains Shellfish)

4 ounce


Not included in your delivery

4 teaspoon

Olive Oil




Nutrition Values

/ per serving
Calories730 kcal
Fat25 g
Saturated Fat3.5 g
Carbohydrate91 g
Sugar11 g
Dietary Fiber7 g
Protein27 g
Cholesterol240 mg
Sodium1980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Small Bowl
Paper Towel



• Wash and dry produce. • Peel and mince garlic. Quarter lemon. Halve tomatoes. Roughly chop parsley.

Cook Rice

• 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.

Make Aioli

• 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.

Season Shrimp

• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with remaining paprika, salt, and pepper. Set aside.

Cook Shrimp Mixture

• 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.

Finish & Serve

• 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°.