Heat sauté pan over medium heat. Add olive oil and heat slightly, and then add the shallots and the red pepper. Cook until shallots are translucent. Add the rice to the sauté pan and coat completely. Ladle in enough chicken stock to cover the rice. Allow it to simmer. Continue gradually incorporating the stock until the rice is cooked, or approximately 14 minutes. In the meantime, make your infused by grinding up the saffron in mortar and pestle and adding the hot water. Pour over the rice and mix. Take rice off the heat and incorporate the butter and Manchego. Set aside until cool.
Whisk the yolk, Dijon mustard, lemon zest and lemon juice in a bowl. Add the combined oils slowly while continuing to whisk constantly. Stop once the aioli comes together. Add lemon zest and minced garlic. Salt to taste.
Heat sauté pan over medium heat. Once hot, add butter and melt. Add the cleaned shrimp along with garlic. Cook for a few minutes on each side. Remove from pan and place over paper towel.
Once the rice has cooled, shape 4 golf ball-like pieces of rice. Coat these with flour, then egg, and then breadcrumbs. Fry them until golden either in a deep fryer or in hot canola oil. Once cooked, place over paper towel. Plate and serve immediately.