Ingredients:

  • 3 Tbsp (45 ml) Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 1 medium Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 Tbsp (15 ml) Smoked Paprika (Pimentón Ahumado)
  • ½ tsp (2 ml) Cayenne Pepper
  • 1 ½ cups (300 g) Arborio or medium-grain rice (Do not rinse)
  • ½ cup (120 ml) Dry White Wine (e.g., Sauvignon Blanc, optional)
  • ½ tsp (1 g) Saffron threads (a generous pinch)
  • 5 cups (1.2 litres) Hot Fish or Vegetable Stock
  • Salt & Freshly Ground Black Pepper, to taste
  • 1 lb (450 g) Large Prawns (Shrimp), peeled and deveined
  • 1 tsp (5 ml) Lemon Zest, freshly grated
  • ¼ cup (60 ml) Fresh Parsley, chopped
  • 4 Lemon wedges (for serving)

Instructions:

  1. Prepare the Saffron and Prawns: Pour the stock into a small saucepan and bring to a gentle simmer. Reduce heat to low. Add the saffron threads directly into the hot stock, stir gently, and keep warm. Pat the raw prawns dry and toss lightly with a pinch of salt and pepper.
  2. Build the Sofrito (Flavour Base): Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Cook for 6–8 minutes until softened but not browned. Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant (be careful not to burn the paprika).
  3. Toast the Rice and Deglaze: Add the Arborio rice to the skillet. Stir thoroughly for 2 minutes, ensuring every grain is coated in the oil and spices. This step intensifies the flavour. Pour in the white wine (if using). Increase heat and cook, stirring constantly, until the liquid is almost completely evaporated (about 2 minutes).
  4. Cook the Rice: Ladle in roughly half (2 ½ cups) of the hot saffron stock. Stir well once, scraping up any material from the bottom of the pan. Reduce heat to low/medium-low. Allow the rice to simmer gently, without frequent stirring, for 10–12 minutes, or until the liquid level has dropped significantly. Add the remaining stock and continue to simmer for another 8–10 minutes. The rice should be tender but still have a slight bite (al dente).
  5. Incorporate Prawns and Finish: Once the rice is mostly cooked and only a small amount of liquid remains, scatter the seasoned prawns evenly over the top of the rice mixture. Gently press them down slightly. Cover the skillet tightly (with a lid or foil). Turn the heat off completely. Let the dish rest for 5–7 minutes; the residual heat will perfectly steam the prawns until they are pink and opaque.
  6. Rest and Serve: Remove the lid. Stir in the fresh lemon zest and the majority of the chopped parsley (reserving a pinch for garnish). Fluff the rice gently. Serve immediately straight from the skillet, garnished with the remaining parsley and fresh lemon wedges.