Shrimp Paella
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 in a paella pan, there is a hint of smokiness from the bottom of the pan that adds an irresistible flavor to the dish. 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!
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
Calories: 294kcalCarbohydrates: 14gProtein: 25gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 214mgSodium: 2608mgPotassium: 446mgFiber: 2gSugar: 6gVitamin A: 1853IUVitamin C: 23mgCalcium: 119mgIron: 1mg
