Spanish Saffron Paella with Shrimp

Ingredients

  • 1 ½ cups Arborio rice (or short-grain paella rice like Bomba)
  • 1 lb (450g) shrimp, peeled and deveined
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon saffron threads, dissolved in 2 tablespoons warm water
  • 1 cup canned diced tomatoes (with juice)
  • 3 ½ cups chicken or seafood stock
  • ½ cup frozen peas
  • ¼ cup olive oil
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 1 lemon, cut into wedges (for serving)
  • Fresh parsley, chopped (for garnish)

Difficulty : Medium

Serves : 3

This Spanish Saffron Paella with Shrimp is a vibrant and flavorful dish, featuring tender shrimp, aromatic saffron, and perfectly cooked rice, all infused with the traditional flavors of Spain. It’s a one-pan meal that’s perfect for a festive dinner.

Spanish Saffron Paella with Shrimp

Cooking Steps

  • 1
    Prepare the saffron and stock In a small bowl, dissolve the saffron threads in 2 tablespoons of warm water and set aside. In a saucepan, heat the chicken or seafood stock over low heat to keep it warm.
  • 2
    Sauté the shrimp Heat 2 tablespoons of olive oil in a large paella pan or wide skillet over medium heat. Add the shrimp, season with a pinch of salt and pepper, and cook for 1-2 minutes per side until just pink. Remove the shrimp and set aside.
  • 3
    Cook the vegetables and aromatics In the same pan, add the remaining 2 tablespoons of olive oil. Sauté the chopped onion, red bell pepper, and garlic over medium heat for 4-5 minutes until softened. Stir in the smoked paprika and cook for another 30 seconds.
  • 4
    Add the rice and tomatoes Add the Arborio rice to the pan, stirring to coat it in the oil and spices for 1-2 minutes. Pour in the diced tomatoes with their juice, the saffron (with its soaking water), and the warm stock. Stir gently to combine, then season with salt and pepper.
  • 5
    Simmer the paella Bring the mixture to a gentle simmer, then reduce the heat to low. Let the rice cook uncovered for 15-20 minutes without stirring, until the rice is tender and the liquid is mostly absorbed. A crispy layer (socarrat) may form at the bottom—don’t scrape it yet!
  • 6
    Add the shrimp and peas Nestle the cooked shrimp and frozen peas into the rice. Cover the pan with a lid or foil and cook for an additional 5 minutes on low heat, allowing the shrimp to warm through and the peas to cook. Garnish and serve Remove the pan from the heat and let the paella rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges on the side. Squeeze the lemon over the paella for a burst of freshness.