Shrimp Paella is a variation of the classic Spanish seafood dish. Bomba rice is infused with saffron and a medley of aromatic spices, absorbing the flavors of the tomato and garlic to form a fragrant base. Succulent, tender shrimp is nestled atop the golden-hued rice. As this dish cooks on low heat, there is a hint of smokiness from the bottom of the paella pan that adds an irresistible flavor. A generous splash of lemon juice finally brightens the dish. This versatile dish can be customized with mussels, lobsters, squid, and other seafood for your next cozy family dinner!
One fine morning, my husband and I were exploring the labyrinthine alleys of Barcelona, Spain. As we walked past the Gothic Quarter, we came upon a bustling market square where people gathered around a huge sizzling paella pan. It was not an open-air restaurant but a lively party attended by the locals.
I could not help but stop there to take a look at how the chef had tossed the ingredients into the pan with practiced precision. We had tasted Shrimp Paella and a vegetarian version at other restaurants. But this opportunity to see how the dish was made in action was too good to pass up. It was fascinating to note that the shrimp was layered on top of the rice. The technique was in the layering of ingredients. I just could not wait to get back home to try the Shrimp Paella, and my family loved it.
What is paella?
Paella originated in the Valencia region of Spain. This dish is commonly cooked with bomba rice, saffron, vegetables, and meat or seafood in a large, shallow pan called “paellera.” There are variations of this dish, but the two most popular ones are the rustic Paella Valencia, which uses chicken and tomatoes, and the Seafood Paella with clams, mussels, squid, and shrimp.
What is soccarat in the Shrimp Paella?
Soccarat is the caramelized bottom layer of the rice. Many paella lovers consider this caramelized layer the prized part of the dish. The crispy, smoky rice at the bottom is the hallmark of a paella done right. This crunchy part is coveted for its textural contrast to the moist, flavorful rice above it. Instead of turning up the heat to get a browned bottom layer, I left the Shrimp Paella on the stove for a couple of minutes extra on medium heat, all the while rotating and watching the pan for any signs of burning.
Frequently Asked Questions:
- What kind of rice can I use for the Shrimp Paella?
Spanish paella rice or bomba rice is used for this dish. Bomba rice is a medium grain with a toothy texture that absorbs the flavors of the dish. The ratio of liquid to rice is 3:1 (3 cups of liquid for 1 cup of rice).
2. What is sofrito?
Sofrito is a flavorful base that forms the foundation of many dishes in Latin American and Mediterranean cuisines. It is a mixture of ingredients such as onion, garlic, tomato, and sometimes bell peppers that are sautéed at the beginning of the cooking process with herbs and spices. The ingredients used in the sofrito can vary from region to region.
3. What are some other add-ons for this dish?
To make a seafood paella, add mussels, clams, and lobster. For the Shrimp Paella, I added the sugar snap peas as a garnish. But if you like to add other veggies, then peas, green beans, bell peppers, and zucchini will work with the shrimp.
4. What are the essential ingredients for the Shrimp Paella?
The essential ingredients are sofrito, saffron, seafood or vegetable broth, olive oil, and bomba rice.
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Ingredients:
- Olive oil
- Red onion (or shallot)
- Tomato purée (or grated)
- Aromatics: garlic, lemon juice
- Spices: saffron (powdered or strands), paprika, cayenne, black pepper
- Broth: vegetable broth (or use shrimp or seafood broth)
- Shrimp (to make it a seafood paella, add mussels, clams, lobsters)
- Bomba rice
- Garnish: lemon wedges and sugar snap peas
Here are the step-by-step instructions on how to make this dish. For the measurements, please refer to the recipe card below.
How to make the Shrimp Paella:
- Heat the paella pan, and add the olive oil and onion. Sauté for 3 minutes on medium heat or until slightly caramelized. Add the minced garlic.
2. Pour the tomato purée into the pan, and sauté for 15-16 minutes or until thick and mushy. Stir often by scraping the bottom of the pan. Add the spices and salt.
3. In the meantime, boil the broth and add the saffron. Turn off the heat and let the saffron infuse into the broth for 5 minutes. Keep it aside.
4. Add the rinsed and strained bomba rice to the pan and stir to coat the grains with the spices and sofrito mixture. Level the rice all around the pan.
5. Gently pour the prepared hot broth into the pan. Do not stir the rice, allow the broth to boil vigorously for 8 minutes on medium heat. Then, lower the heat and cook at a gentle simmer for 10 minutes or until most of the liquid has evaporated.
6. Arrange the shrimp on top by submerging them a little. Cover with a lid and cook on low heat for 4-5 minutes or until the shrimp turn pinkish-orange in color. Place the sugar snap peas on top and cook for another minute. Turn off the heat and add the lemon juice. Cover with the lid and let it rest for 5-10 minutes. Serve the Shrimp Paella hot, garnished with lemon wedges.
Tips:
- Rotate the wide paella pan every 2-3 minutes to promote even cooking.
- Deglaze the sofrito with a tablespoon of the broth by scraping the bottom of the pan if the mixture starts to stick.
- If the rice is not fully cooked or grainy, add 1-2 tablespoons of water or broth and cook for a couple of minutes with the lid.
- Allowing the Shrimp Paella to rest with the lid on for 5-10 minutes will completely cook the rice to a fluffy texture.
- The shrimp must turn pinkish-orange and not be gray or uncooked.
Serving suggestion:
Serve the Shrimp Paella in the pan with a salad or bread as an accompaniment.
Storage:
Refrigerate leftover Shrimp Paella in airtight boxes for a day, or freeze it for 3 months.
Other savory rice dishes that you might like:
- Chicken Dum Biryani Recipe
- Prawn Nasi Goreng
- Nasi Kuning Recipe
- Pineapple Fried Rice
- Nasi Lemak Recipe
- Fried Black Rice
Shrimp Paella
Equipment
- 1 paella pan
Ingredients
- 4 tbsp olive oil extra virgin
- 1 red onion medium
- 4 clove garlic minced
- 2 tomato puree
- 1 tsp ground paprika
- 1 tsp cayenne powder
- ½ tsp ground pepper
- 1 tsp salt
- 1½ cup bomba rice
- 4½ cup broth vegetable
- 18 saffron strands
- 1½ lb jumbo shrimp
- 4 sugar snap peas
- 1 tbsp lemon juice
- 4 lemon wedge for garnish
Instructions
- Prepare the ingredients. Peel and devein the shrimp.
- Heat the paella pan, and add the olive oil and onion. Sauté for 3 minutes on medium heat or until slightly caramelized. Add the minced garlic.
- Pour the tomato purée into the pan, and sauté for 15-16 minutes or until thick and mushy. Stir often, scraping the bottom of the pan. Add the spices and salt.
- In the meantime, boil the broth in a separate bowl and add the saffron. Turn off the heat and let the saffron infuse into the broth for 5 minutes. Keep it aside.
- Add the rinsed and strained bomba rice and stir to coat the grains with the spices and sofrito mixture. Level the rice all around the pan.
- Gently pour the hot broth into the pan. Do not stir the rice, allow the broth to boil vigorously for 8 minutes on medium heat. Then, lower the heat and cook at a gentle simmer for 10 minutes or until most of the liquid has evaporated.
- Arrange the shrimp on top by submerging them a little. Cover with a lid and cook on low heat for 4-5 minutes or until the shrimp turn pinkish-orange in color. Place the sugar snap peas on top and cook for another minute. Turn off the heat and sprinkle the lemon juice. Cover with the lid and let it rest for 5-10 minutes. Serve hot garnished with lemon wedges.
Notes
- Rotate the wide paella pan every 2-3 minutes to promote even cooking.
- Deglaze the sofrito with a tablespoon of the broth by scraping the bottom of the pan if the mixture starts to stick.
- If the rice is not fully cooked or grainy, add 1-2 tablespoons of water or broth and cook for a couple of minutes with the lid.
- Allowing the Shrimp Paella to rest with the lid on for 5-10 minutes will completely cook the rice to a fluffy texture.
- The shrimp must turn pinkish-orange and not be gray or uncooked.
Nutrition
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