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Spanish Rice with Grilled Shrimp
For the Shrimp
1 pound shrimp
3 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
3 cloves garlic, minced
Combine the oil, lemon juice and garlic in a bowl and whisk.
Add the shrimp to the bowl and mix well.
Let the shrimp marinate for one hour or longer.
Place the shrimp on a hot grill and cook for 5-7 minutes turning halfway through the cooking time.
For the Rice
1 1/2 cups bomba short grain rice
Spanish Rice with Grilled Shrimp (continued)
1 medium onion, diced
2 cloves garlic, chopped
1/4 teaspoon saffron threads
1/2 teaspoon pimenton (smoked sweet paprika)
3 tablespoons olive oil
3 cups water
2-3 scallions, chopped (for garnish)
Salt
Heat the oil in a large paella pan or skillet.
Add the garlic and onion and sauté for 2-3 minutes.
Add the rice and pimenton and stir to blend with the oil, garlic and onions.
Add the water and salt to taste.
Gently crush the saffron threads between your fingers and add to the water.
Bring to a boil.
Reduce the heat and simmer for about 20 minutes until the rice has absorbed the liquid.
Remove from the heat and place the shrimp atop the rice.
Cover and let stand for 5-10 minutes before serving.
Garnish with chopped scallions.
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