Shrimp Paella
Transport your taste buds to the sun-soaked coasts of Spain with this vibrant and hearty Shrimp Paella recipe! Brimming with plump, perfectly seasoned shrimp, smoky paprika, saffron-infused rice, and a medley of tender vegetables, this one-pan wonder is a feast for both the eyes and the palate. The short-grain rice simmers in rich chicken stock and crushed tomatoes, developing a golden crust that’s key to authentic paella, while sweet peas add a touch of color and freshness. Finished with a sprinkle of fresh parsley and a squeeze of zesty lemon, this dish is ideal for dinner parties, family meals, or anytime you want to enjoy a slice of Spanish cuisine. With simple ingredients and step-by-step cooking instructions, creating this traditional favorite at home has never been easier! Perfect keywords: shrimp paella recipe, Spanish rice dish, authentic paella with shrimp, saffron rice recipe.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 2 cups short-grain rice (such as Arborio)
- 4 cups chicken stock
- 0.5 teaspoon saffron threads
- 1 cup crushed tomatoes
- 1 cup frozen peas
- 0.25 cup fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
In a large paella pan or a wide, shallow skillet, heat the olive oil over medium-high heat.
Season the shrimp with salt and pepper. Add them to the pan and cook for about 2 minutes on each side, until just pink. Remove the shrimp from the pan and set aside.
In the same pan, add the chopped onion, and red bell pepper. Sauté for about 5 minutes, or until the vegetables are soft.
Stir in the minced garlic and smoked paprika, cooking for another 1 minute until fragrant.
Add the rice to the pan and stir to coat it in the oil and vegetables.
Pour in the chicken stock and add the saffron threads. Bring the mixture to a gentle simmer.
Stir in the crushed tomatoes. Taste and adjust seasoning with more salt and pepper if needed.
Reduce the heat to low and let the paella simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid stirring the rice too often to ensure a crispy bottom crust forms.
Once the rice is almost done, scatter the frozen peas over the top of the paella and return the shrimp to the pan. Allow to cook for an additional 5 minutes, just until the shrimp is warmed through.
Remove the pan from the heat. Let it rest for a few minutes, then garnish with fresh parsley.
Serve the shrimp paella warm, with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 3440 mg | 150% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 31.9 g | ||
| Protein | 186.9 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 733 mg | 56% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3342 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
