Shrimp Paella Recipe – Classic Spanish One-Pan Seafood Dish
1. Introduction
When it comes to Spanish cuisine, few dishes are as iconic or as crowd-pleasing as paella. This one-pan meal is vibrant, flavorful, and rich with tradition. While paella can be made with chicken, rabbit, or mixed seafood, this recipe focuses on Shrimp Paella, a slightly simpler yet equally impressive variation.
Golden saffron-infused rice, juicy shrimp, and colorful vegetables come together in harmony, creating a dish that’s both comforting and festive. It’s hearty enough for a family dinner yet elegant enough for entertaining.
Why this recipe works:
- One-pan wonder: Everything cooks in the same pan for easy cleanup.
- Authentic flavor: Uses saffron and smoked paprika for traditional Spanish taste.
- Customizable: Adjust seafood, veggies, or spice level to your liking.
- Impressive presentation: Beautiful, colorful, and perfect for sharing.
2. Ingredients Breakdown
- Shrimp – Large, shell-on shrimp add flavor when cooked and make for a stunning presentation.
- Short-Grain Rice (Bomba or Arborio) – Absorbs liquid without getting mushy. Essential for paella’s texture.
- Olive Oil – Traditional base for sautéing aromatics.
- Onion & Garlic – Build the savory foundation.
- Bell Peppers – Red and yellow add sweetness and vibrant color.
- Tomatoes – Fresh or canned, they add richness and depth.
- Peas – For a pop of green and a touch of sweetness.
- Chicken or Seafood Stock – Infuses rice with flavor.
- Saffron Threads – The heart of paella; adds color, aroma, and distinct flavor.
- Smoked Paprika – Brings warmth and Spanish authenticity.
- Salt & Pepper – Seasoning to taste.
- Lemon Wedges – Essential for brightness when serving.
- Parsley – Freshly chopped for garnish.
Substitutions:
- Swap bomba rice with Arborio if needed.
- Use vegetable stock for a pescatarian option.
- Add mussels, clams, or chicken for variety.
3. Step-by-Step Instructions
- Prepare the Saffron Stock
Warm 3 cups of stock in a saucepan. Add saffron threads and let steep for 5 minutes. - Sear the Shrimp
Heat olive oil in a wide paella pan or large skillet. Season shrimp with salt and sear 1–2 minutes per side until pink. Remove and set aside. - Cook the Sofrito
In the same pan, sauté onion, garlic, and bell peppers until softened. Stir in tomatoes and paprika; cook until mixture thickens slightly. - Add the Rice
Stir in the rice, coating each grain with the sofrito mixture. Toast for 1–2 minutes for depth of flavor. - Pour in Stock & Simmer
Add saffron-infused stock. Stir once, then simmer uncovered on medium-low for 15 minutes, allowing rice to absorb liquid. - Add Shrimp & Veggies
Nestle shrimp back into the rice with peas on top. Cook another 5–7 minutes until rice is tender and shrimp are fully cooked. - Create the Socarrat
Increase heat for 1–2 minutes to develop the crispy rice layer at the bottom (a hallmark of authentic paella). - Rest & Serve
Remove from heat, cover with a towel, and rest 5 minutes. Garnish with parsley and lemon wedges.
4. Tips and Variations
- Don’t Stir After Stock Is Added: Helps develop the socarrat.
- Seafood Mix: Add mussels, clams, or calamari for a deluxe version.
- Vegetarian Paella: Use chickpeas, artichokes, and vegetable stock.
- Spicy Kick: Add red pepper flakes or Spanish chorizo slices.
- Make Ahead: Chop veggies and prep stock in advance for faster cooking.
5. Serving Suggestions
- Serve with a simple green salad dressed with olive oil and vinegar.
- Pair with crusty bread to soak up flavors.
- Add Spanish tapas like patatas bravas or marinated olives.
- Pair with drinks such as sangria, Spanish white wine, or sparkling water with lemon.
6. Storage and Reheating Instructions
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze portions for up to 1 month. Thaw overnight before reheating.
- Reheating: Warm in a skillet with a splash of stock to restore moisture; avoid microwaving for too long as shrimp can overcook.
7. Recipe Notes
- A wide, shallow pan works best for authentic paella.
- Saffron is expensive but worth it—use sparingly for maximum impact.
- Paella is best enjoyed fresh but still delicious as leftovers.
- Socarrat (crispy rice at bottom) is intentional and highly prized.
8. Nutrition Information (Per Serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 420 |
| Fat | 11g |
| Saturated Fat | 2g |
| Carbohydrates | 56g |
| Sugar | 6g |
| Fiber | 5g |
| Protein | 24g |
| Sodium | 720mg |
| Cholesterol | 130mg |
| Calcium | 80mg |
| Iron | 3mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Main Dish
Cuisine: Spanish
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1 lb large shrimp, shell-on
- 1½ cups short-grain rice (bomba or Arborio)
- 3 cups chicken or seafood stock
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 tomatoes, grated or finely chopped
- ½ cup peas
- 2 tbsp olive oil
- ½ tsp saffron threads
- 1 tsp smoked paprika
- Salt and pepper to taste
- Lemon wedges & parsley for garnish
Instructions:
- Steep saffron in warm stock.
- Sear shrimp, then remove.
- Cook onion, garlic, peppers, tomatoes, and paprika.
- Stir in rice and toast briefly.
- Add stock; simmer 15 minutes without stirring.
- Add shrimp and peas; cook until rice is tender.
- Increase heat briefly to develop socarrat.
- Rest 5 minutes, garnish, and serve.
Notes:
- Use bomba rice if possible.
- Don’t stir after adding stock.
- Best served immediately.
Nutrition (per serving, approx):
Calories: 420 | Fat: 11g | Saturated Fat: 2g | Carbs: 56g | Sugar: 6g | Fiber: 5g | Protein: 24g | Sodium: 720mg | Cholesterol: 130mg | Calcium: 80mg | Iron: 3mg
🏷️ Diet Tags: Gluten-Free, Pescatarian Option
🌿 Health Benefits: Shrimp provide lean protein and minerals; saffron offers antioxidants; bell peppers are rich in vitamin C.
10. FAQs
Q1: Can I make paella without saffron?
Yes—use turmeric for color, but saffron adds unmatched flavor.
Q2: What pan should I use if I don’t have a paella pan?
A wide, shallow skillet works fine; avoid deep pots.
Q3: How do I prevent mushy rice?
Use short-grain rice and don’t stir after adding stock.
Q4: Can I use frozen shrimp?
Yes—just thaw and pat dry before cooking.
Q5: Can I make it spicy?
Absolutely—add chili flakes or Spanish chorizo.
11. Final Thoughts
This Shrimp Paella brings the vibrant flavors of Spain right to your table. With golden saffron rice, juicy shrimp, and colorful veggies, it’s as beautiful as it is delicious.
Whether you’re cooking for family, hosting friends, or simply craving a taste of the Mediterranean, this dish will impress. Give it a try, savor the crispy socarrat, and let me know how yours turns out in the comments below!