Spanish-style Garlic Shrimp with Saffron Rice (Gambas al Ajillo with Arroz con Azafrán)

Instructions

1. 1
   Soak the saffron threads in 1/4 cup of warm chicken broth for at least 15 minutes.
2. 2
   Heat olive oil in a saucepan over medium heat. Add chopped onion and garlic and cook until softened, about 5 minutes.
3. 3
   Add the rice to the saucepan and cook, stirring constantly, for 1 minute.
4. 4
   Pour in the remaining chicken broth and the saffron broth mixture. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
5. 5
   Fluff with a fork and set aside.
6. 6
   In a large skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden brown and fragrant, about 2-3 minutes.
7. 7
   Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
8. 8
   Pour in the white wine and lemon juice. Bring to a simmer and cook for 1-2 minutes, allowing the sauce to reduce slightly.
9. 9
   Stir in the chopped parsley. Season with salt and freshly ground black pepper to taste.
10. 10
    Spoon the saffron rice onto plates.
11. 11
    Top with the garlic shrimp and drizzle with the garlic-infused oil from the skillet.
12. 12
    Garnish with extra parsley, if desired. Serve immediately.