Bring a pot of water to a boil. Once boiling, add coarse salt to taste and the saffron packet. Add the rice and cook until al dente. Drain and let cool.

Dice the zucchini and add it to a pan. Sauté, stirring to prevent sticking. Once lightly browned, add 3 tablespoons of olive oil and salt to taste. Cook for a couple more minutes, then remove from heat and let cool.

In another pan, heat 1 tablespoon of olive oil with the garlic clove. Add the peeled and cleaned shrimp tails. Cook for 3 minutes on each side, seasoning lightly with salt. Remove from heat and let cool.

Dice 6 of the shrimp tails. Reserve the remaining 4 whole for garnish.

In a bowl, combine all the ingredients: cooled rice, zucchini, and shrimp. Season with olive oil, pepper, and chopped parsley. Mix well to combine.
Cover with plastic wrap and refrigerate for 2 hours.

When ready to serve, plate the rice and garnish with two whole shrimp tails.