A flavorful and easy-to-make Spanish-inspired shrimp stew, perfect for a quick dinner.
Heat the olive oil in a large skillet over medium-high heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the shrimp to the skillet and cook until they turn pink, about 3 minutes. Remove and set aside.
Do not overcook the shrimp to keep them tender.
In the same skillet, sauté the onion and garlic until fragrant, about 2 minutes.
Stir constantly to prevent the garlic from burning.
Add the sherry vinegar and cook until it reduces slightly, about 1 minute.
The vinegar adds a tangy depth to the dish.
Stir in the tomatoes, paprika, salt, red pepper flakes, and saffron. Cook until the tomatoes soften, about 5 minutes.
Crush the tomatoes slightly with the spoon to release their juices.
Pour in the white wine and simmer uncovered for 5 minutes.
Let the alcohol evaporate to enhance the flavor.
Return the shrimp to the skillet and cook until heated through, about 2 minutes.
Gently stir to coat the shrimp with the sauce.
Serve hot with optional garnishes like lemon wedges, chopped parsley, and a side of rice or bread.
Presentation matters; arrange the shrimp neatly for an appealing look.
