Spanish Shrimp and Rice with Saffron Mayo

Method

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

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