Smoky Spanish Rice with Shrimp

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Stir rice, marinara, half the garlic, half the paprika (you’ll use the rest later), and half the turmeric (all the turmeric for 4 servings) into pan; cook until fragrant, 30-60 seconds. • Stir in 3 cups water (6 cups for 4 servings), 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 nice crust, cook rice undisturbed. Add a splash more water if liquid evaporates before rice is fully cooked.

• While rice cooks, in a small bowl, combine mayonnaise, a squeeze of lemon (juice from half a lemon for 4 servings), and a pinch of remaining garlic to taste. Stir in water 1 tsp at a time until mixture 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.

• 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, for 1-2 minutes, until lightly charred. • Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Turn off heat.