Christmas Wreath of Creamy Red Rice with Garlic Shrimp, Roasted Peppers, and Manchego Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red bell pepper strips on a baking tray, toss with 1 tablespoon olive oil, a pinch of salt, and pepper, and roast for 18 minutes until tender with lightly charred edges.

2. 2

   Meanwhile, heat 1 tablespoon olive oil and the butter in a large skillet over medium heat. Sauté the chopped onion for 5 minutes until softened. Add 4 minced garlic cloves and cook for 30 seconds more.

3. 3

   Add the rice, 1 teaspoon smoked paprika, and the thyme. Stir for 1 minute to coat the grains. Add the tomato purée, mix well, and pour in the hot vegetable broth. Season with most of the salt and pepper. Cook over medium heat for 12 minutes, stirring occasionally, until the rice is partially tender and still saucy.

4. 4

   Remove from the heat and add the heavy cream, 100 g of the grated Manchego, the lemon zest, and half of the parsley. Fold in the roasted peppers as well. Mix until creamy.

5. 5

   Lightly grease a 24 cm / 10-inch oven-safe ring mold with a little olive oil. Spoon in the rice mixture and press gently. Sprinkle the remaining 40 g Manchego over the top.

6. 6

   Bake the wreath at 190 °C / 375 °F for 20 minutes, until set and golden on top. Let it rest for 8 minutes before unmolding.

7. 7

   While the wreath bakes, pat the shrimp dry with paper towels. Season them with the remaining salt, pepper, and 1 teaspoon smoked paprika.

8. 8

   Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced garlic clove and cook for 20 seconds. Add the shrimp and sauté for 1 minute per side. Pour in the white wine and cook 2 minutes more, until the alcohol evaporates and the shrimp are cooked through.

9. 9

   Add the lemon juice to the shrimp and toss quickly. Unmold the rice wreath onto a large platter. Arrange the garlic shrimp in the center and over part of the wreath. Finish with the remaining parsley and serve hot.