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Fishermen's Spanish Rice

A version of paella straight from Valencia



  1. Heat oil in a paella pan or deep skillet at medium-high heat. Sauté shrimps and add salt and pepper to taste. Set aside.

  2. Using the same pan, sauté onion, garlic, tomato and paprika for 4 minutes. Add rice and mix so as to blend all seasonings. Add fish stock and cook at medium heat for 10 minutes.

  3. Lower heat to medium-low and cook for an additional 10–12 minutes, or until the rice is tender and has absorbed all the liquid.

  4. Serve on a tray, along with a separate tray of fish, shrimps, potatoes and carrots. Add aioli over rice.

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