Shrimp Paella

Dive into the vibrant flavors of coastal Spain with this Shrimp Paella recipe, a one-pan masterpiece that combines succulent shrimp, fragrant saffron, and tender short-grain rice with a medley of fresh vegetables. This classic dish is simmered in a rich chicken stock infused with smoked paprika and delicate saffron threads, creating a deeply aromatic base while allowing the rice to develop its signature crispy crust. Bright green peas, sweet red bell pepper, and zesty lemon wedges bring pops of color and freshness to this crowd-pleasing meal. Whether you’re hosting a dinner party or treating your family to something special, Shrimp Paella is an irresistible combination of bold flavors and rustic charm. Ready in just an hour and serving four, this Spanish-inspired dish transforms weeknight dinners into a feast to remember.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

In a large paella pan or a wide, shallow skillet, heat the olive oil over medium-high heat.

Step 2

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.

Step 3

In the same pan, add the chopped onion, and red bell pepper. Sauté for about 5 minutes, or until the vegetables are soft.

Step 4

Stir in the minced garlic and smoked paprika, cooking for another 1 minute until fragrant.

Step 5

Add the rice to the pan and stir to coat it in the oil and vegetables.

Step 6

Pour in the chicken stock and add the saffron threads. Bring the mixture to a gentle simmer.

Step 7

Stir in the crushed tomatoes. Taste and adjust seasoning with more salt and pepper if needed.

Step 8

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.

Step 9

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.

Step 10

Remove the pan from the heat. Let it rest for a few minutes, then garnish with fresh parsley.

Step 11

Serve the shrimp paella warm, with lemon wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(3053.4g)

Amount per serving	% Daily Value*
Calories	2016.6

Total Fat 61.2g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 942.5mg	0%
Sodium 3439.9mg	0%
Total Carbohydrate 183.1g	0%
Dietary Fiber 21.3g	0%
Total Sugars 31.9g
Protein 186.9g	0%

Vitamin D 0IU	0%
Calcium 733.1mg	0%
Iron 17.7mg	0%
Potassium 3341.5mg	0%

*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.

Source of Calories

Fat: 27.1%

Protein: 36.8%

Carbs: 36.1%