Spanish Saffron Shrimp and Artichoke Rice

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A delicate, fragrant shellfish rice from Valencia — softer and lighter than a traditional paella, this dish simmers bomba rice with sweet tomato, artichoke hearts, and a pinch of saffron. Plump shrimp finish the rice on top, and a final uncovered rest gives it the prized golden crust on the bottom.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 76 gCarbs
• 4 gFiber
• 5 gSugar
• 28 gProtein
• 780 mgSodium
• 580 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 22 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the sofrito

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 medium ripe tomato, grated (skins discarded)
• 1 tsp sweet smoked paprika
• 1 pinch saffron threads (about 1/4 tsp)
• 1 tsp fine sea salt, plus more to taste

For the rice and seafood

• 1.5 cups (300 g) Spanish bomba or short-grain rice
• 4 cups (1 L) warm seafood or fish stock
• 1 lb (450 g) large shell-on shrimp, peeled and deveined
• 1 cup (about 120 g) artichoke hearts, drained and quartered
• 1/4 cup chopped flat-leaf parsley
• 1 lemon, cut into 8 wedges

Directions

1. Bloom the saffron in 2 tablespoons of the warm stock and set aside.
2. Heat the olive oil in a 12-inch (30 cm) shallow pan over medium heat; sauté the onion for 5-6 minutes until soft and translucent, then add the garlic and cook 1 minute more.
3. Stir in the grated tomato, smoked paprika, and salt; cook 4-5 minutes, pressing against the pan, until the mixture reduces to a thick, jammy paste.
4. Add the rice and stir for 1-2 minutes so every grain glistens with the sofrito, then pour in the warm stock along with the saffron infusion.
5. Scatter the artichokes evenly over the rice, bring to a gentle boil over medium-high heat, then reduce to low and simmer undisturbed for 16 minutes — resist the urge to stir so the rice keeps its structure.
6. Nestle the shrimp on top in a single layer, cover the pan, and cook 5-6 minutes more until the shrimp turn bright pink and the rice is al dente.
7. Remove the pan from the heat and let it rest, uncovered, for 4-5 minutes to develop the golden crust (socarrat) on the bottom.
8. Sprinkle with chopped parsley and serve straight from the pan with the lemon wedges for squeezing over each portion.

Cook’s Notes

• Bomba rice is non-negotiable here — it absorbs nearly double its weight in stock without turning mushy, unlike regular short-grain rice.
• For the deepest flavor, make a quick stock by simmering the reserved shrimp shells in 4 cups of water with a bay leaf and a few peppercorns for 20 minutes.
• The socarrat — that crisp, toasted rice layer at the bottom — is the prized final layer; listen for a faint crackle and smell a toasted-rice aroma at the very end.
• If your pan runs dry before the rice is tender, drizzle in a little more warm stock a tablespoon at a time instead of stirring.
• Use the widest pan you have so the rice cooks in a thin, even layer — this is what produces the best crust in the same time.

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