Garlic Shrimp with Saffron Rice

• 180 g, patted dry — Raw peeled and deveined shrimp
• 190 g — Cooked long-grain brown rice
• 0.08 g (large pinch) — Saffron threads
• 70 g, diced — Raw red bell pepper
• 60 g — Frozen corn kernels
• 80 g, halved — Raw cherry tomatoes
• 6 g, grated — Raw garlic
• 9 g, divided — Extra-virgin olive oil
• 15 g — Fresh lemon juice
• 0.6 g — Smoked paprika
• 0.8 g, divided — Fine salt

Method

1. 1Measure ingredients: Bloom the saffronMeasure saffron threads using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Bloom the saffronCrush saffron between clean fingers and steep it in 30 g just-boiled water for 5 minutes.5 minLook for: The water turns deep gold and smells floral.Safety: Handle boiling water carefully.
3. 3Sear the garlic shrimpHeat 5 g oil in a wide skillet over medium-high.Look for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Cook shrimp with garlicCook shrimp with garlic, paprika, and half the salt for 2 minutes per side; transfer at 145°F.4 min · 145°FLook for: Shrimp are opaque, curled, and still juicy.Safety: Cook shellfish to 145°F and use a clean plate.
5. 5Steam the saffron riceAdd remaining oil, pepper, corn, and tomatoes for 2 minutes.2 minLook for: Everything is evenly positioned and ready for the next action.
6. 6Stir in riceStir in rice, saffron water, and remaining salt; cover 3 minutes.3 minLook for: Rice is steaming and evenly golden, and vegetables are tender-crisp.Safety: Open the lid away from your face and reheat rice until steaming.
7. 7Finish with lemonFold the shrimp through the rice for 30 seconds, remove from heat.30 secLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Add all lemon juiceAdd all lemon juice, distributing the food evenly across the pan or dish.Look for: Shrimp are evenly distributed and the rice is glossy rather than wet.Safety: Use clean equipment and refrigerate perishable ingredients promptly.