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Shrimp Paella

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

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

  1. Chop all vegetables and set aside
  2. Wash and peel shrimp and set aside
  3. In a medium saucepan, boil 3 cups Chicken Stock
  4. In another skillet or paella pan heat the olive oil over medium heat
  5. Add the onion, garlic, red pepper, green pepper and saffron. Cook for 6 minutes or until vegetables are soft
  6. Stir in rice, canned tomatoes and tomato paste until well mixed. Cook for 5 minutes
  7. Add the boiling chicken stock a little at a time until stock fills the pan
  8. Cover the pan and cook for 20-25 minutes or until rice is tender
  9. Add the shrimp and let cook covered for 5-7 minutes more
  10. Add salt and pepper for taste and sprinkle with Italian parsley.
  11. 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.