Shrimp Paella: An Incredible Ultimate Recipe
This Shrimp Paella recipe delivers a vibrant and flavorful Spanish classic featuring tender shrimp, aromatic saffron-infused rice, and colorful bell peppers. Perfect for impressing guests or enjoying a comforting family meal.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Ingredients
Main Ingredients
- 2 cups Bomba or Arborio rice
- 4 cups chicken or seafood broth
- 1 pound shrimp, peeled and deveined
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ cup frozen peas
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- ¼ teaspoon saffron threads
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Prepare the broth: In a saucepan, heat the chicken or seafood broth until warm, then reduce heat to low to keep it warm.
- Sauté vegetables: Heat 3 tablespoons olive oil in a large paella pan or deep skillet over medium heat. Add the chopped onion and cook until translucent.
- Add bell peppers: Stir in diced red and green bell peppers and cook for 3-4 minutes until softened.
- Incorporate garlic: Add minced garlic and sauté until fragrant, about 1 minute.
- Mix in spices: Sprinkle smoked paprika, saffron threads, salt, and black pepper, stirring to combine thoroughly.
- Add rice: Pour in rice, stirring to coat with the mixture, and toast slightly for 2-3 minutes.
- Pour the broth: Carefully add the warm broth to the pan, ensuring rice is submerged, and bring to a boil.
- Simmer: Reduce heat to medium-low and let it simmer uncovered without stirring for 15-20 minutes to develop the socarrat, the crispy bottom layer.
- Add shrimp and peas: After 15 minutes, evenly place shrimp and frozen peas on top, cover the pan, and cook for an additional 5-7 minutes until shrimp are opaque and rice absorbs all liquid.
- Rest and garnish: Remove pan from heat, let rest for 5-10 minutes. Drizzle with lemon juice and garnish with fresh parsley. Serve with lemon wedges.
Notes
- Use Bomba rice if possible for authentic paella texture; Arborio is a suitable substitute.
- Do not stir the rice during simmering to allow the socarrat to form.
- Adjust salt according to broth used as some can be salty.
- Add extra peas or substitute with green beans for variation.
- If saffron is unavailable, substitute with turmeric for color but flavor will differ.
- Use seafood broth for a richer seafood flavor, chicken broth for a milder taste.
- Allow paella to rest before serving to help flavors meld and liquid absorb fully.
