Mediterranean creamy rice with sun-dried tomato, fennel, and saffron shrimp

Instructions

1. 1

   1. In a bowl, toss the shrimp with 1 tablespoon olive oil, sweet paprika, half of the saffron, 1 tablespoon lemon juice, 1/4 teaspoon salt, and a little black pepper. Let it stand for 10 minutes while you prepare the rest.

2. 2

   2. Heat the broth in a small saucepan over medium heat until very hot, without boiling. Keep the broth hot throughout the rice cooking process.

3. 3

   3. In a wide skillet or shallow pot, heat 1 tablespoon olive oil with 1 tablespoon of the reserved sun-dried tomato oil over medium heat. Add the onion, fennel, and 1/2 teaspoon salt. Cook for 6 to 8 minutes, stirring, until the vegetables are tender.

4. 4

   4. Add half of the chopped garlic and the sun-dried tomatoes. Cook 1 more minute until fragrant. Stir in the short-grain rice and cook for 1 to 2 minutes to coat and lightly toast it.

5. 5

   5. Pour in the dry white wine and cook, stirring, until it has almost completely evaporated, about 2 minutes.

6. 6

   6. Add one ladle of hot broth and the remaining saffron. Cook over medium heat, stirring frequently. Continue adding broth gradually, waiting until the rice absorbs most of it before adding more. Cook for 18 to 20 minutes until the rice is creamy and tender, with a slight bite remaining.

7. 7

   7. While the rice cooks, heat the remaining tablespoon of olive oil in a separate skillet over medium-high heat. Add the marinated shrimp and cook for 1 1/2 to 2 minutes per side, until pink and just cooked through. Add the remaining garlic during the last 30 seconds. Remove from the heat.

8. 8

   8. When the rice is ready, turn off the heat and stir in the butter, lemon zest, the remaining tablespoon of lemon juice, half of the parsley, and half of the feta. Adjust with salt and black pepper to taste.

9. 9

   9. Spoon the creamy rice into shallow bowls and top with the shrimp. Finish with the remaining feta, the rest of the parsley, and some reserved fennel fronds. Serve immediately.

10. 10

    10. If you want to keep the dish warm before serving, cover it briefly and hold it in a preheated oven at 200 °F / 95 °C for no more than 10 minutes so the rice does not dry out.