Shrimp and Asparagus Rice with Saffron

Make shrimp and asparagus rice with saffron and garlic. This Spanish-style skillet dinner combines jumbo shrimp with tender round rice.

For the saffron in this recipe, choose whole threads from Golden Saffron so you can measure the amount called for.

Trim the asparagus and prepare the shrimp before starting the rice. For a shrimp-and-saffron skillet with a different grain texture, try seafood quinoa paella.

How to Make Shrimp and Asparagus Rice with Saffron

1. Pour 2 tablespoons of extra virgin olive oil into a nonstick frying pan which is over medium high heat.
2. After one minute, add 15 stalks of fresh asparagus that are cut into 1inch pieces, and mix with the oil for 2 minutes.
3. Garb 3 cloves of garlic and mice. Remember to mix them contiguously for 20 seconds, in order to avoid burning.
4. Sprinkle one cup of round rice, pinch in ½ teaspoon of high quality saffron threads, and season them with sea salt and freshly cracked black pepper. Combine them.
5. Pour 2 ½ cup of cold water into the pan, give it a light mix. Be careful, after this step give the pan a quick shake time to time instead of mixing, because the rice will disturb.
6. After 8 minutes, add 12 jumbo shrimps which are patted down with some paper towels and seasoned with adequate sea salt and freshly cracked black pepper.
7. About 11-12 minutes after adding water, there is no water left. Remove the pan and cover with a dish cloth. Let it rest for 2 minutes.

Serve when the shrimp are opaque and the rice is tender. If you only need a seafood starter, make garlic shrimp with white wine without the rice.