Spanish baked rice with shrimp and peas with saffron Recipe
This bake is reminiscent of a small paella, but it’s simpler – the rice, shrimp, and green peas cook together in one dish, soaking up the aroma of saffron and garlic. In Spanish homes, dishes like this often land on the table at the weekend, when the family gathers for a relaxed lunch. It’s an easy way to capture the feel of coastal Spain without standing over a pan for a long time.
Prep Time
25 min
Cook Time
35 min
Total Time
60 min
Servings
4
Ingredients
- rice - 300 g
- shrimp - 300 g
- peas frozen or fresh - 150 g
- vegetable stock hot - 800 ml
- saffron threads - 0.25 teaspoons
- onion - 1 small piece
- garlic - 3 cloves
- bell pepper - 1 piece
- olive oil - 3 tablespoons
- white wine dry - 80 ml
- salt
- black pepper freshly ground
- lemon - 1 piece
- flat-leaf parsley chopped - 2 tablespoons
Main Ingredient:
rice
Preparation
- Preheat the oven to 190°C (top and bottom heat). If you’re using frozen shrimp, thaw them in advance and pat dry with paper towels.
- Heat the stock in a saucepan almost to boiling. Add the saffron threads, turn off the heat, and set aside for 5–10 minutes so the saffron releases its color and aroma.
- Peel and finely chop the onion. Wash the pepper, remove the core and seeds, and cut into thin strips. Peel and finely chop the garlic.
- Heat 2 tablespoons of olive oil in a large frying pan or wide pot over medium heat. Add the onion and fry for 4–5 minutes, stirring, until it softens and becomes slightly translucent.
- Add the garlic and pepper and fry for another 3–4 minutes, until the pepper softens slightly.
- Add the rice to the pan, stir, and fry for 1–2 minutes, until each grain is lightly coated in fat and turns slightly glassy-white.
- Pour in the white wine, stir, and cook for 1–2 minutes, until most of the liquid has evaporated.
- Transfer the contents of the pan to an ovenproof dish (or use the pan if it is oven-safe). Pour in the hot saffron stock, add a pinch of salt and pepper, and stir.
- Cover the dish with aluminum foil or a lid and place in the oven for 20 minutes.
- After 20 minutes, remove the dish from the oven and take off the foil. Evenly scatter the frozen peas and shrimp over the top. Gently press them into the rice, but do not stir everything together.
- Cover again and bake for another 10–12 minutes, until the rice is tender and the shrimp are pink and opaque in the center.
- Remove the dish from the oven and let it rest, covered, for 5 minutes so the rice can “relax.” Sprinkle the dish with chopped parsley and serve with lemon wedges for squeezing at the table.
Storage
In fridge:
2 days
Freezing:
No
Zapiekankę przechowuj w lodówce w szczelnym pojemniku i zjedz w ciągu 2 dni. Podgrzewaj delikatnie w piekarniku pod przykryciem lub na patelni z odrobiną wody, żeby ryż nie wysuszył się za bardzo; owoców morza nie warto mrozić ponownie.
Recipe submitted by
Marek, Site owner
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Updated:
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