This easy shrimp paella recipe with artichokes is stunning and works for entertaining or a weeknight dinner. Here’s how to make this traditional Spanish recipe!
- 1 medium yellow onion
- 4 cloves garlic
- ½ pound raw deveined shrimp, shell on or off (thawed if frozen)
- ¼ cup olive oil, divided
- 1 pinch oregano
- 1 pinch red pepper flakes
- 15-ounce can diced fire-roasted tomatoes
- 1 ½ cups uncooked white arborio rice
- 1 tablespoon Simply Organic smoked paprika
- 1 teaspoon Simply Organic turmeric (or 1 pinch saffron)
- 1 teaspoon kosher salt
- 3 cups vegetable broth
- 3 cups baby spinach leaves (or chopped standard leaves), packed
- 14-ounce can artichoke hearts, quartered
- 1/4 cup frozen peas
- Dice the onion. Mince the garlic.
- In a large skillet or paella pan, heat 1 tablespoon olive oil over medium high. Add the shrimp and saute until just barely opaque, about 1 minute per side, sprinkling with 1 pinch kosher salt, 1 pinch oregano, and 1 pinch red pepper flakes. Set the shrimp aside.
- In the skillet, heat 3 tablespoons olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes. Add the tomatoes and cook until all liquid is reduced, about 6 to 7 minutes. Stir in the rice, smoked paprika, turmeric (or saffron), and kosher salt for about 1 minute. Add the broth and spinach and stir in the spinach so that it is covered by the liquid. Bring to a medium simmer; do not stir. (The goal is to slowly cook down the liquid through the rice without stirring, so make sure the heat is not too high.) Arrange artichoke quarters on top of the rice. While you wait, clean the kitchen, set the table, assemble a simple green salad or dessert.
- Cook until the rice is al dente and the liquid is fully cooked down, about 20 minutes. In the last 3 minutes, arrange the peas and cooked shrimp on top.
- After the liquid is almost completely cooked out, remove from the heat and let sit for a few minutes (a little more of the liquid will absorb as it sits). Make sure not to leave on the heat too long or the paella may burn — though crusty bits on the bottom are both traditional and desirable! Serve immediately.
Note: A large skillet works for this recipe, but you can use a paella pan if you have it! We placed ours across two burners to get even heat. This recipe serves enough for 4, so if you make it for a date night you’ll also have leftovers!
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Keywords: Paella, Shrimp Paella, Seafood Paella, Easy Paella Recipe