Here’s how to make a paella recipe…the Spanish way! This stunning one pan dinner features shrimp, vegetables and all the authentic flavors of this traditional dish.
- 1 medium yellow onion
- 6 garlic cloves
- 2 to 3 roma or plum tomatoes (1 1/2 cups finely chopped)
- 1/4 cup olive oil, divided
- 1/2 pound shrimp, peel and deveined*
- 1 1/2 teaspoons smoked paprika, divided
- 1/4 teaspoon red pepper flakes
- 1 large pinch saffron
- 1 1/2 teaspoons kosher salt, divided
- 3 cups seafood stock or vegetable stock
- 1 1/2 cups short grain Bomba rice or arborio rice
- 1/4 cup frozen peas, thawed under water
- 1/2 cup artichoke hearts, quartered
- 1 to 2 roasted red bell peppers, cut into strips
- Lemon wedges from 1/2 lemon
- Chopped parsley, for garnish
- Prep the vegetables: Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices.
- Measure out the ingredients: Measure out all the remaining ingredients before you start. The cooking process goes fast!
- Cook the shrimp: Dry the shrimp and add it to a bowl with 1/2 teaspoon smoked paprika and 1/4 teaspoon kosher salt. In your largest skillet or a 4-serving paella pan, heat 1 tablespoon olive oil over medium heat. Add the shrimp and saute until it is just barely opaque, about 1 to 2 minutes per side. Remove the shrimp and set it aside.
- Cook the paella: In the same pan, heat 3 tablespoons olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the remaining 1 teaspoon smoked paprika and red pepper flakes, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, saffron and 1 1/4 teaspoon kosher salt. Sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet).
- Adjust the heat as necessary: If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.
- Add the artichoke, peas and roasted red pepper: When the top of the rice is beginning to show through the liquid (about 10 minutes into the cook time), press the artichokes and peas lightly into the rice. Add the strips of red pepper over the top.
- Assess whether the paella is done: In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you’ll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice — you shouldn’t see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.
- Add the shrimp and serve: When the paella is done, add the shrimp to top of paella and squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.
*Vegetarian and vegan variation: Remove the shrimp. Add 1 15-ounce can chickpeas (or 1 1/2 cups cooked) when you add the veggie broth. Increase the salt by 1/4 teaspoon.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Keywords: Paella Recipe, Paella