Shrimp Paella
I have always wanted to make a paella. Â I’m not even sure why…maybe I saw it on a cooking show or something. Â This past week I finally got up my nerve to make one. Â And it’s really not a hard recipe. Â The challenge I found with the paella is the same challenge I have as a novice cook. Â I’m not sure how to spice up a recipe when it tastes a little bland. Â Do I add more salt and pepper? Â Does it need garlic (isn’t every recipe better with garlic?) Or should I leave it alone and trust my cooking? Â I think the only real answer is to season it how you like it! Â
Every good recipe starts with fresh vegetables. Â And the brighter the color the better. Â This Shrimp Paella recipe calls for red and green pepper, yellow onion, garlic, lemons, diced tomatoes and Italian parsley. Â You will need to slice the peppers into thin slices, chop the onion, garlic and parsley.
One of the secret ingredients to this Shrimp Paella is this Spanish saffron. Â You will need to use about a half teaspoon of the pistils only.
You will also need to clean and peel your shrimp. Â I used one pound of raw large shrimp.
Keep your shrimp in a bowl until it’s ready to add to the paella. Â You will not need to season the shrimp..
Time to start cooking. Â You will need to boil the chicken stock in a separate sauce pan.
While the chicken stock is boiling, put the veggies into your skillet or paella pan. Â I don’t have a paella pan so I used a deep skillet. Â Over medium heat, heat the olive oil, onions, the garlic, the peppers, and the saffron. Â Be careful not to over cook the veggies. Â Overcooking will take away all the flavor.
Then you will add the canned tomatoes, tomato paste, and the white rice. Â Cook for 5 minutes then add the boiling chicken stock little by little. Â Stir until all the ingredients are mixed together. Â Cover the skillet or paella pan and cook for 20-25 minutes. Â Once the rice in tender, you can add the shrimp. Â Cook the shrimp covered for 5-7 minutes more.
Add salt, pepper, Italian parsley and the lemon wedges for taste.
And your paella is now ready to serve! Â This works as the complete dish. Â You can add a salad or some french bread for variety. Â Yum!

Shrimp Paella
Ingredients
- 1 pound raw large Shrimp peeled
- 3 cups Chicken Stock
- 3/4 cup White Rice
- 1 small Yellow Onion chopped
- 1 Red Pepper. sliced thin
- 1 Green Pepper sliced thin
- 2 Garlic Cloves chopped
- 1/2 teaspoon Spanish saffron pistils only
- 1/2 can Diced Tomatoes with chiles
- 1 1/2 teaspoons Tomato Paste
- 1 1/2 teaspoons Extra-Virgin Olive Oil
- 1/3 cup Italian Parsley chopped
- Lemon wedges
- Salt & Pepper to taste
Instructions
-
Chop all vegetables and set aside
-
Wash and peel shrimp and set aside
-
In a medium saucepan, boil 3 cups Chicken Stock
-
In another skillet or paella pan heat the olive oil over medium heat
-
Add the onion, garlic, red pepper, green pepper and saffron. Cook for 6 minutes or until vegetables are soft
-
Stir in rice, canned tomatoes and tomato paste until well mixed. Cook for 5 minutes
-
Add the boiling chicken stock a little at a time until stock fills the pan
-
Cover the pan and cook for 20-25 minutes or until rice is tender
-
Add the shrimp and let cook covered for 5-7 minutes more
-
Add salt and pepper for taste and sprinkle with Italian parsley.
-
Use the lemon wedges for additional flavor
Recipe Notes
I adapted this recipe from a Paella recipe I found on the Food Network. The original recipe calls for sliced chorizo sausage. I wish I had used the sausage, I think it would had given it more flavor. If you want to try the chorizo, use about 2 links sliced.