Ingredients:

  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 1 large Red Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 1 Tablespoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • Generous pinch Crushed Saffron Threads (approx. 1/4 tsp)
  • 1 (14.5 oz) can Crushed Tomatoes, drained slightly
  • 1 ½ cups Long Grain White Rice, rinsed
  • 3 cups Hot Chicken or Fish Stock
  • Coarse Sea Salt & Black Pepper, to taste
  • 1 lb Large Shrimp (Prawns), raw, peeled, deveined
  • 2 Tablespoons Fresh Parsley, chopped, for garnish
  • 4 large Lemon Wedges, for serving

Instructions:

  1. Prepare the Saffron Stock: Heat the stock in a separate saucepan. Once hot, remove from the heat and stir in the saffron threads. Let it steep while you start cooking.
  2. Sauté the Aromatics: Heat the olive oil and butter in the Dutch oven over medium heat. Add the diced onion and bell pepper. Sauté gently for 8–10 minutes until softened and translucent, but not browned.
  3. Bloom the Spices: Stir in the minced garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant. This step is vital—it 'blooms' the paprika, maximizing its flavour.
  4. Add Tomatoes: Stir in the crushed tomatoes and cook for 2 minutes, allowing the mixture to thicken slightly.
  5. Toast the Rice: Add the rinsed rice to the pot. Stir constantly for 2–3 minutes until the grains are coated in the spice mixture and look slightly translucent around the edges. This prevents the rice from getting mushy.
  6. Simmer and Cover: Pour in the hot, saffron-infused stock. Stir once quickly to combine and scrape up any browned bits from the bottom. Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest possible setting.
  7. Cook: Cover the pot tightly with the lid. Cook undisturbed for exactly 15 minutes. Do not lift the lid.
  8. Incorporate the Shrimp: After 15 minutes, lift the lid. Arrange the shrimp evenly over the top of the rice mixture. Gently nestle them into the top layer of rice—do not stir them in.
  9. Steam and Rest: Replace the lid tightly and continue cooking/steaming for 3–5 minutes, or until the shrimp are pink, opaque, and curled into a 'C' shape.
  10. Final Rest: Remove the pot completely from the heat. Keep the lid on and let the pilaf rest for 5–10 minutes. This allows the steam to fully finish the rice and the flavors to settle.
  11. Serve: Fluff the rice gently with a fork. Garnish generously with fresh parsley and serve immediately with fresh lemon wedges.