Garlic Shrimp with Saffron Rice

In a medium saucepan, heat 1 teaspoon of olive oil over medium heat. Add the rice and stir for 1 minute until lightly toasted. Pour in the chicken broth, add saffron threads, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and rice is tender.

While the rice cooks, pat the shrimp dry with paper towels.

In a large skillet, heat the remaining 2 teaspoons of olive oil over medium-high heat. Add the sliced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Add the shrimp and smoked paprika to the skillet. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.

Remove the skillet from heat. Stir in the chopped fresh parsley.

Fluff the saffron rice with a fork.

Serve the garlic shrimp immediately over the saffron rice.