Spanish Rice with 2x Shrimp & Romesco

Rinse shrimp* under cold water, then pat dry with paper towels.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shrimp; season with half the paprika (you’ll use the rest in the next step), salt, and pepper. Cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes.

Transfer to a plate and set aside until ready to use in Step 6.

Heat a large drizzle of olive oil in same pan over medium-high heat. Add rice, half the turmeric (all for 4 servings), half the garlic powder (you’ll use the rest in the next step), and remaining paprika; cook, stirring, until fragrant, 30-60 seconds.

Stir in 3 cups water (6 cups for 4), stock concentrates, remaining romesco, and a big pinch of 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 second small bowl, combine mayonnaise, remaining garlic powder, juice from half the lemon, salt, and pepper.

To bowl with reserved romesco, add cream cheese; stir until fully combined. Spread romesco mixture on crostini and set aside until ready to serve.

When rice has 5 minutes left, set oven to high broil.

Toss shishitos on baking sheet used for crostini with a large drizzle of olive oil, salt, and pepper. Broil on top rack until softened and charred in spots, 3-5 minutes.