Arroz a banda | Spanish rice with shrimp and aioli

Finely chop the yellow onion and garlic cloves. Heat the vegetable stock in a small saucepan and infuse the saffron threads in it for a few minutes to release their aroma and golden color.

In a large, deep pan (or paella pan), heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the peeled shrimp, season with a pinch of salt and ground black pepper, and sauté for 2-3 minutes until pink. Remove the shrimp to a plate and keep warm.

In the same pan, add the remaining olive oil. Sauté the chopped onion over low to medium heat for 4-5 minutes until translucent, then add the garlic and sweet paprika, stirring quickly for 30 seconds.