Spanish Garlic‑Shrimp (Gambas al Ajillo) with Saffron Rice

Ingredients

• 8 large, peeled shrimp
• 3 cloves, thinly sliced garlic
• 2 tablespoons olive oil
• 1/4 teaspoon smoked paprika
• a pinch saffron threads
• 1/2 cup short‑grain rice
• 1 cup water
• 2 for serving lemon wedges(optional)
• to taste salt
• to taste black pepper

Instructions

1. 1

   Bring water to boil, add saffron and a pinch of salt; stir in rice, reduce heat, cover, and simmer 15 minutes.

2. 2

   While rice cooks, heat olive oil in a skillet over medium heat; add garlic and paprika, cook 1 minute.

3. 3

   Add shrimp, season with salt and pepper; sauté 2‑3 minutes per side until pink.

4. 4

   Serve shrimp over saffron rice with lemon wedges.