SHRIMP PAELLLA
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paella
Cuisine: Spanish
Serves: 4-6
Ingredients
  • 2 tablespoons olive oil
  • 1 red bell pepper, diced
  • ½ yellow onion, diced
  • 4 cloves garlic, finely minced
  • 1 teaspoon sweet smoked Spanish paprika
  • 2 ripe tomatoes, diced
  • 3 cups seafood or chicken broth
  • ½ teaspoon saffron threads
  • 1 cup paella rice
  • 16-20 raw jumbo shrimp peeled & deveined
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
Instructions
  1. Heat a paella pan over medium-high heat and add the olive oil. Once the oil is hot, add the diced bell peppers and cook for 2 minutes.
  2. Add the diced onion and continue to mix. Cook for 2 minutes, then add the minced garlic. Stir and cook for 1 minute.
  3. Add the paprika and mix until well combined.
  4. Then add the diced tomatoes and season everything with sea salt and black pepper. Mix again until well combined. Cook for 1 minute.
  5. Add the chicken or seafood broth, saffron threads, and give it a quick mix. Once it comes to a boil, let it boil for an extra minute so the saffron can infuse into the broth.
  6. Add the paella rice and give it a quick mix so everything is evenly distributed. After this step, do not mix the rice again, as it will disrupt the way the rice cooks.
  7. Let the rice cook for 15 minutes, then add the shrimp to the pan.
  8. Let the shrimp cook for 2 minutes, lower the heat to low-medium and simmer. Flip the shrimp (and other seafood like squid rings or mussels) and let them cook for another 2 minutes until they are pink. If you use mussels, they are done when they're open.
  9. After simmering, when there is virtually no broth left, turn the heat up to medium-high for just 1 minute to create the socarrat (caramelized burnt rice underneath). Then remove the pan from the heat. Serve it with some Spanish wine. Enjoy!
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/shrimp-paellla/