• Wash and dry produce. • Peel and mince garlic. Quarter lemon. Halve tomatoes. Roughly chop parsley.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Stir rice, red pepper spread, half the paprika (you’ll use the rest later), half the turmeric (all for 4 servings), and half the garlic into pan; cook, stirring, until fragrant, 30-60 seconds. • Stir in 3 cups water (6 cups for 4), stock concentrates, and salt. Bring to a boil. Cook, stirring occasionally, until liquid has evaporated and rice is tender, 15-20 minutes. (TIP: For a paella-like crust, cook rice undisturbed. Add a splash more water if liquid evaporates before rice is fully cooked.) Keep covered off heat until ready to serve.

• While rice cooks, in a small bowl, combine mayonnaise, a squeeze of lemon (two squeezes for 4 servings), and a pinch of garlic to taste. Add water 1 tsp at a time until aioli reaches a drizzling consistency. Season with salt and pepper.

• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with remaining paprika, salt, and pepper. Set aside.

• When rice is almost done, heat a large drizzle of olive oil in a second large pan over high heat. Once pan is hot, add tomatoes and cook, undisturbed, until lightly charred, 1-2 minutes. • Add seasoned shrimp and stir to combine. Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes.

• Fluff rice with a fork; stir in peas. Season with salt and pepper to taste. • Divide Spanish rice between plates and top with shrimp mixture. Drizzle with aioli and sprinkle with parsley. Serve with remaining lemon wedges on the side. TIP: Serve directly from pan for a family-style paella experience. Shrimp are fully cooked when internal temperature reaches 145°