Spanish Shrimp and Rice with Saffron Mayo

• servings: 4 servings

Ingredients

1 cup bomba, arborio, or carnaroli rice

1 lb. shrimp, peeled, tails left on, deveined, patted dry

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

Freshly ground pepper

½ cup store-bought marinara sauce (such as Rao’s or Mutti)

2 Tbsp. extra-virgin olive oil

6 garlic cloves, thinly sliced

½ cup coarsely chopped roasted red peppers from a jar

1 tsp. ground cumin

2 pinches of saffron threads, divided

¼ cup sherry vinegar or red wine vinegar

½ cup mayonnaise

Sliced Peppadew peppers in brine and chopped parsley (for serving)

Directions

Place 1 cup bomba, arborio, or carnaroli rice in a colander and rinse under running water until water runs mostly clear; set aside. Season 1 lb. shrimp, peeled, tails left on, deveined, patted dry, with kosher salt and freshly ground pepper; set aside. Stir ½ cup store-bought marinara sauce and 2½ cups water in a large measuring glass to combine; set aside.

Heat 2 Tbsp. extra-virgin olive oil in a medium high-sided skillet over medium-high. Add 6 garlic cloves, thinly sliced, and ½ cup coarsely chopped roasted red peppers from a jar; cook, stirring often, until slightly softened and garlic is fragrant, about 2 minutes. Add 1 tsp. ground cumin and 1 pinch of saffron threads, crushing with your fingers. Cook, stirring constantly, until spices are fragrant, about 1 minute. Add ¼ cup sherry vinegar or red wine vinegar, scraping up any browned bits stuck to bottom of pan, about 1 minute.

Add reserved rice and toss a few times to combine. Add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and reserved marinara mixture; season with pepper. Increase heat to high and bring to a boil. Cover pan and reduce heat to low. Cook until rice is tender and most of the liquid has been absorbed, 15–20 minutes.

Meanwhile, combine remaining 1 pinch of saffron threads, crushing with your fingers, and 1 tsp. warm water in a medium bowl and let sit 20 minutes.

Uncover pan and nestle reserved shrimp into rice. Increase heat to medium and re-cover pan. Cook, turning shrimp halfway through, until cooked through, about 5 minutes. Remove pan from heat.

Stir ½ cup mayonnaise and a pinch of salt into saffron mixture. Scatter sliced Peppadew peppers in brine and chopped parsley over shrimp and rice. Serve with saffron mayo.