How to Make Shrimp Paella
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (19)
- 11 oz raw shrimp from 22 oz whole shrimp, peeled and deveined
- 2 oz onion finely diced
- 2 oz red bell pepper
- 2 oz green peas
- 1 1/2 cups uncooked long-grain white rice
- 2 cups unsalted chicken broth
- 1 tbsp white wine
- 2 1/2 tbsp olive oil
- 1/2 tbsp garlic minced
- 1/8 tsp saffron
- 1/2 tsp salt
- 1/4 tsp ground turmeric
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp chili powder
- 1 tsp lemon juice
- 1 tsp fresh thyme leaves only
- 1/2 tsp Cajun seasoning
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Sauté the aromatics: Heat 2 1/2 tbsp olive oil in a deep pan over medium heat. Add 1/2 tbsp minced garlic and 2 oz diced onions. Stir constantly for 1 minute or until fragrant.
Cook the shrimp: To the same pan, add 22 oz peeled shrimp, 1/8 tsp saffron, 1/4 tsp ground turmeric, 1/2 tsp salt, 1 tsp paprika, 1/2 tsp black pepper, and 1/4 tsp chili powder, 1 tsp lemon juice, 1 tbsp white wine, 1 tsp fresh thyme, and 1/2 tsp Cajun seasoning. Cook and stir for 3 minutes or until the shrimp turn pink.
Briefly sauté the vegetables: Add 2 oz green peas and 2 oz red bell peppers to the pan. Stir for 1 minute to distribute the seasonings evenly.
Mix in the rice: Add 1 1/2 cups raw long-grain white rice to the pan. Stir around to mix everything together.
Add chicken broth: Continue to add 2 cups unsalted chicken broth to the pan and stir around a couple of times. Cover with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for 18 minutes. Once the timer rings, turn off the heat.
Garnish and serve: Sprinkle 2 tbsp chopped parsley on top of the paella. Transfer the rice into serving bowls. The shrimp paella is best enjoyed immediately when it’s still warm.