In a saucepan, combine the black rice and water or fish broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

Prepare the Saffron Aioli

In a small bowl, combine mayonnaise, lemon juice, and saffron threads. Mix well and let it sit for at least 10 minutes for the flavors to meld.

Cook the Shrimp

In a large skillet, heat the olive oil over medium heat. Add garlic, onion, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes. Add smoked paprika, and stir. Then add the shrimp, season with salt and pepper, and cook until the shrimp turn pink and opaque, about 3-4 minutes.

Serve

To serve, place a portion of black rice on each plate, top with the shrimp mixture, and drizzle with saffron aioli.