Shrimp Paella is a vibrant and flavorful dish from the heart of Spain. This recipe brings together succulent shrimp, aromatic saffron, and a medley of fresh vegetables, all nestled in a bed of perfectly cooked rice. It’s a feast for the senses and a true celebration of Spanish cuisine.
What is Shrimp Paella?
Shrimp Paella is a traditional Spanish dish that originates from the region of Valencia. It’s known for its unique, savory flavors and colorful presentation. The dish combines plump shrimp, savory saffron, garlic, tomatoes, peas, and bell peppers, all cooked in a rich seafood broth. The result is a deliciously aromatic and visually stunning meal.
How to Serve
Serve Shrimp Paella straight from the pan to capture its essence. Garnish with fresh parsley and lemon wedges for a zesty finish. Pair it with a crisp white wine, like a Spanish Albariño, to complement the seafood flavors. Enjoy it with a side of crusty bread to soak up all the delicious juices.
Perfect Pairings
Shrimp Paella pairs beautifully with a variety of accompaniments. A simple green salad with a light vinaigrette balances the richness of the paella. For a more traditional experience, serve it with a side of Spanish olives and Manchego cheese. The combination of these flavors will transport you straight to the Mediterranean coast.
A Note About the Recipe
This recipe is perfect for gatherings. The communal aspect of paella makes it a great dish for sharing with family and friends. The key to a perfect paella is patience – let the rice cook slowly to absorb all the flavors. Don’t rush the process; savor the journey as much as the final dish.
Dive into the vibrant world of Spanish cuisine with this Shrimp Paella. It’s more than just a meal; it’s an experience, a celebration, and a delicious way to bring a touch of Spain to your table. Enjoy every bite, and let the flavors dance on your palate.
Shrimp Paella
Equipment
- 1 large paella pan or shallow skillet
- Wooden spoon
- Large knife
- Cutting board
Ingredients
- 2 tbsp olive oil
- 1 onion - chopped
- 4 cloves garlic - minced
- 1 red bell pepper - diced
- 1 green bell pepper - diced
- 1 cup frozen peas
- 1 lb large shrimp - peeled and deveined
- 1 lb mussels - cleaned and debearded
- 1 lb chorizo sausage - sliced
- 2 cups white rice
- 4 cups chicken broth
- 1 tsp saffron threads
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 lemon - cut into wedges
- Fresh parsley for garnish
Instructions
- In the paella pan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté for a few minutes until fragrant.
- Add diced bell peppers and frozen peas to the pan. Cook for 5 minutes until the vegetables have softened.
- Push the vegetables to one side of the pan and add the sliced chorizo. Cook until browned, then mix with the veggies.
- On the other side of the pan, add the shrimp and mussels. Sauté for 2 minutes until the shrimp starts to turn pink.
- Move the seafood to the center of the pan and add the rice on top. Stir to coat the rice in the oil and juices.
- Pour in the chicken broth and sprinkle saffron threads and smoked paprika over the top. Season with salt and pepper to taste.
- Let the paella cook for 30-35 minutes, stirring occasionally, until the rice is fully cooked and the liquid is absorbed.
- Remove from heat and let it rest for 5 minutes.
- Serve hot with lemon wedges and freshly chopped parsley on top.