Ingredients

Rice & Broth

• 1½ cups (285 g) bomba/paella rice (or jasmine for a silkier result)
• 1 can (13.5 oz / 400 ml) coconut milk, well shaken
• 2–2½ cups (480–600 ml) stock (chicken or vegetable)
• A generous pinch saffron, bloomed (see Steps)
• 2 tbsp Thai red or yellow curry paste
• 1 tbsp fish sauce (or tamari for veg)
• 1 tsp turmeric (optional, for color)

Aromatics & Vegetables

• 2 tbsp neutral oil
• 1 small onion or 2 shallots, finely diced
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 red bell pepper, thinly sliced
• ½ cup peas (fresh or frozen)
• 1 stalk lemongrass, bruised (optional)

Tajín® Shrimp

• 1 lb (450 g) large shrimp, peeled & deveined
• 1–1½ tsp Tajín® chile-lime seasoning
• 1 tbsp olive oil + 1 tbsp lime juice
• Pinch kosher salt, to taste

To Finish

• Lime wedges
• Handful cilantro and/or Thai basil, torn
• Thinly sliced scallions

Directions

1. Bloom saffron. Warm ¼ cup (60 ml) of the stock. Add saffron and let steep 5 minutes.
2. Season shrimp. Toss shrimp with Tajín®, olive oil, lime juice, and a pinch of salt. Marinate while you start the rice.
3. Build the base. In a wide oven-safe skillet or paella pan, heat oil over medium. Sauté onion/shallot 3–4 min until glossy. Add garlic & ginger 30 sec. Stir in curry paste (and turmeric if using) and bloom 60–90 sec until fragrant.
4. Coat the rice. Add rice and stir to coat with the curry oil for 1 minute.
5. Liquid & simmer. Add coconut milk, remaining stock, saffron infusion, fish sauce, bell pepper, and lemongrass. Bring to a lively simmer. Reduce heat to medium-low and cook uncovered, without stirring, 15–18 minutes, until most liquid is absorbed and rice is just tender (this builds a light socarrat).
6. Add peas & shrimp. Scatter peas over the rice. Nestle the marinated shrimp on top. Cook 4–6 minutes more (lid on) until shrimp are just opaque. Remove lemongrass.
7. Rest & finish. Off heat, rest 5 minutes. Fluff the top layer gently. Shower with cilantro/Thai basil and scallions. Serve with lime.