Catalan

Medium · Hot

Garlic Shrimp with Saffron Potato

Suquet-style shrimp and potato in a saffron-stained broth with a garlic-almond picada, finished with lemon and parsley.

Recipe by

Pau Soler

The Suquet Simmerer

Prep

20 min

Cook

25 min

Total

45 min

Method

Prepare the saffron broth

Warm the chicken broth until barely simmering. Remove from heat and steep the saffron threads for 10 minutes until the liquid turns deep amber-gold.

Cook the potatoes

Peel and cut the potatoes into 2 cm chunks. Heat 2 tbsp olive oil in a Dutch oven over medium heat.

Add the potatoes and cook, stirring gently, for 3 minutes to coat them in oil.

Pour the saffron broth over the potatoes. Simmer uncovered for 15 minutes until the potatoes are tender and have drunk in the golden liquid. Season with salt.

Build the garlic shrimp

While the potatoes cook, peel and devein the shrimp. Toss them with 4 minced garlic cloves, 3 tbsp olive oil, and 1 tsp salt. Let marinate for 10 minutes.

Heat a wide skillet over medium-high heat. Add the marinated shrimp and spread them in a single layer.

Cook undisturbed for 2 minutes until the bottoms are golden. Flip and cook 1 minute more until just opaque. The shrimp should be tender, not rubbery.

Make the picada and finish

In a mortar, pound the almonds, 2 garlic cloves, and 1 tbsp parsley into a rough paste. The consistency should be coarse, not smooth.

Stir the picada into the potato broth. Simmer gently for 2 minutes to thicken slightly and meld the flavors.

Gently fold in the cooked shrimp with their garlic oil. Warm through for 1 minute without stirring too vigorously.

Finish with a squeeze of lemon juice and scatter fresh parsley over the surface. Serve immediately from the earthenware.

Nutri-Score

Excellent balance

A–E · lower is better · score -2

Calories

419

per serving

High in protein · 35gLow sugar · 2gLow saturated fat · 3g

Protein

35g

Carbs

25g

Fat

22g

Sat. fat

Fiber

Sugar

Sodium

1288mg

Gluten FreePescatarianMediterraneanDairy FreeLow CarbHeart HealthyDiabetes FriendlyAnti InflammatoryHigh ProteinBalanced MacrosOmega 3

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very high impact

A–E · lower is better · includes estimates

kg CO₂e

3.5

per serving

ECarbonBEU all-round· carbon sets the grade

Water

23m³

Land

50Pt

Runoff

1.1g P

Shrimp drives 95% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderSilkySaucy

Aromas

HerbalNuttyBrinyCitrus

Kitchen Equipment

Primary Tool

Dutch Oven

Dutch Oven Skillet Mortar And Pestle Chef Knife Cutting Board Ladle Mixing Bowl Kitchen Twine

Counter FootprintMedium

Techniques

Stewing Braising Marinating ToastingPicada Making

Safety & Storage

Allergen Warning

Clearly label and communicate the presence of shellfish (shrimp) and tree nuts (almonds) to all diners. Even trace contamination from shared equipment can trigger severe reactions in allergic individuals.

Cooking Temperature

Shrimp must reach an internal temperature of 145°F (63°C) to ensure safety. Cook until flesh is opaque and pink throughout, approximately 2 minutes per side over medium-high heat. Undercooked shrimp poses risk of Vibrio bacteria.

Cross Contamination

Use separate cutting boards, utensils, and serving dishes for raw shrimp and almonds to prevent cross-contact between these allergens and other ingredients. Clean and sanitize all surfaces thoroughly between uses.

Handling

Keep raw shrimp cold at 40°F (4°C) or below until ready to cook. Do not let shrimp sit at room temperature for more than 2 hours total (1 hour if ambient temperature is above 90°F/32°C).

Storage

Store leftover suquet promptly in airtight containers. Refrigerate within 2 hours of cooking at 40°F (4°C) or below. Consume within 2-3 days. Reheat leftovers to 165°F (74°C) until steaming hot throughout.

High Risk Population

Shellfish allergy reactions can be severe and potentially life-threatening (anaphylaxis). This dish is NOT suitable for individuals with shellfish or tree nut allergies. Pregnant women, elderly, young children, and immunocompromised individuals should only consume fully cooked shrimp.

Shelf Life

Fresh raw shrimp should be used within 1-2 days when refrigerated. The saffron broth with potatoes can be made ahead and refrigerated for up to 2 days; add cooked shrimp only when serving to prevent texture degradation.

Pro Tips

Technique

The picada should be rough, not smooth — you want small pieces that give the broth body, not a paste that disappears into nothing.

Substitution

If good saffron is out of reach, a small pinch of sweet paprika works in a pinch, though the broth will lack that deep golden hue and the quiet floral notes that make this dish what it is.

From the chef

Saffron-steeped broth is the slow engine of this dish — potatoes cut into even chunks and left to simmer in the golden liquid until they have drunk it in completely. The shrimp are marinated briefly in garlic and olive oil, seared over high heat until just opaque, then folded gently into the broth with their cooking oil. A rough almond-garlic picada, pounded to a coarse paste, goes in last to thicken and bind. The law here is simple: let the potato drink slowly, add the picada at the end, and never overcook the shellfish. A squeeze of lemon finishes it.

Pau SolerThe Suquet Simmerer

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TagsSeafoodSaffronPotatoPicadaTraditionalOne PotGarlicLemon

AllergensShellfishTree Nuts

Source: generated · June 10, 2026