Spanish Paella Recipe
Ingredients
- 1 mediumyellow onion
- 6garlic cloves
- 2roma or plum tomatoes
1 1/2 cups finely chopped
- ¼ colive oil
divided
- ½ lbshrimp
- 1 ½ tspsmoked paprika
divided
- ¼ tspred pepper flakes
- 1 largepinch saffron
- 1 ½ tspkosher salt
divided
- 3 cseafood stock or vegetable stock
- 1 ½ cshort grain Bomba rice or arborio rice
- ¼ cpeas
- ½ cartichoke hearts
- 1red bell peppers
cut into strips
- Lemon wedges from 1/2 lemon
- Chopped parsley
for garnish
Directions
- 1
Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices.
- 2
Measure out all the remaining ingredients before you start. The cooking process goes fast!
- 3
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.
- 4
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).
- 5
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.
- 6
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.
- 7
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.
- 8
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.
Spanish Paella Recipe
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About this Recipe
Ready to bring the vibrant flavors of Spain right to your kitchen? This Spanish Paella Recipe is a stunning one-pan dinner that delivers authentic taste with every forkful. Featuring succulent shrimp, tender vegetables, and the fragrant aroma of saffron, this traditional dish is easier to make than you think and perfect for a cozy meal or entertaining guests.What makes a great Paella? It's all about building layers of flavor. We start with an aromatic sofrito of finely chopped yellow onion, garlic, and fresh Roma tomatoes, creating a rich base. Smoked paprika adds that quintessential Spanish depth, while a generous pinch of saffron infuses the rice with its characteristic golden hue and unique floral notes. This Paella Recipe specifically highlights beautiful, plump shrimp, making it a fantastic seafood option.This recipe utilizes short-grain Bomba rice, ideal for absorbing all the delicious stock without becoming mushy, ensuring each grain is perfectly cooked and infused with flavor. Don't forget the vibrant additions of frozen peas, tender quartered artichoke hearts, and strips of sweet roasted red bell peppers, which add both color and texture. Plus, it's a naturally Gluten-Free dish, making it a wonderful option for many dietary needs.## Tips for the Perfect Paella- Don't Stir Too Much: Unlike risotto, paella thrives on being left alone once the rice is added. This allows a delicious crispy crust, known as socarrat, to form at the bottom.- Quality Ingredients: Use good quality seafood or vegetable stock for the best flavor.- Garnish Generously: A squeeze of fresh lemon and a sprinkle of chopped parsley brighten the dish and elevate its presentation.Serve your homemade Spanish Paella with a simple green salad and a glass of chilled white wine for a truly unforgettable culinary experience. You'll be amazed at how easily you can create this impressive dish!