• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Gift of Hospitality logo

  • Home
    • About
  • Recipes
  • Hospitality How-Tos
  • Newsletter
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
    • About
  • Recipes
  • Hospitality How-Tos
  • Newsletter
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Recipes » Recipes » Shrimp Paella

    Shrimp Paella

    Published: May 2, 2017 · Modified: Feb 2, 2022 by Kate Shungu · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe
    seafood paella in a skillet topped with shrimp and mussels.
    seafood paella in a skillet topped with shrimp and mussels.
    seafood paella in a skillet topped with shrimp and mussels.

    Shrimp Paella is packed with mussels and shrimp, nestled in a flavorful rice made with tomatoes and saffron. It’s a beautiful dish for a special occasion or a dinner party, or even a cozy night at home!

    seafood paella in a black pan on top of a tea towel and wooden cutting board.

    This Shrimp Paella is modeled after the paella that I ate in Seville, Spain. I studied there in college, and my host family would make a huge pan of paella for special occasions.

    In Spain, they use head-on shrimp, but we’ll stick with shrimp (head removed) and mussels for this version. The seafood sits atop a tomato-flavored rice, made with onions, garlic, paprika, and saffron threads.

    I’ve served this recipe for New Year’s Eve with friends and dinner parties, and it’s always a hit!

    Beforehand, I make sure that my guests like seafood and/or aren’t allergic to it. In the event that seafood doesn’t work, I’ll make a meat version of this recipe, or a vegetarian version.

    See the recipe notes below for how to adapt the recipe for meat lovers or vegetarians.

    How to store mussels

    Purchase mussels on the day that you want to use them. Remove them from the packaging as soon as you arrive at home (some grocery stores package them in a non-breathable container), and place them in a bowl in the refrigerator.

    When you’re ready to cook them, some may have opened. Give the open mussels a tap on the kitchen counter and wait for them to close. If they don’t close, discard them. Mussels that don’t close after tapping are dead, and should not be consumed.

    Give the closed mussels a quick soak in a bowl of cold water to loosen the sand and dirt, drain, and then they’re ready to be cooked.

    Where to find paella rice

    bag of matiz paella rice on a wooden cutting board.

    Paella rice is a short grained rice, which you can buy at some international specialty food markets or online. It maintains just a hint of chewiness when cooked, similar to the rice used for risotto.

    I used Matiz brand Paella rice, which I found on Amazon.

    You can substitute arborio rice or carnaroli rice if you can’t find paella rice.

    dinner table set with paella, sangria, and sliced baguette.

    Ingredients

    • Shrimp and mussels are the stars of this seafood paella.
    • Paella rice is a short-grain rice. If you can’t find it, substitute arborio rice.
    • Onion, garlic, and tomatoes get blended together to create a rich broth to cook the rice.
    • Stock adds even more flavor—I used seafood stock for this. You can substitute vegetable or chicken stock if you’d like.
    • Saffron is classic in paella. I also added paprika.
    • I used piparra peppers for garnish. They add a pop of color and guests love plucking them off and eating them!

    How to make Shrimp Paella

    Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add one roughly chopped onion and three roughly chopped roma tomatoes, and cook until soft. Add 3 cloves of roughly chopped garlic, and cook for 30 seconds more.

    Then place the onion, tomatoes, and garlic in a blender. Remove the middle portion of the blender lid to allow steam to escape, and cover the hole with a dish towel. Place your hand over the dish towel so it stays in place. Blend for 30 seconds, or until smooth.

    tomato mixture for paella in a blender container.

    Transfer the tomato mixture back to the pan and add the stock, paprika, saffron, salt, and rice. Allow to cook uncovered for 30 minutes, stirring occasionally.

    Meanwhile, follow the instructions above for making sure the mussels are fresh.

    When the liquid is almost absorbed by the rice, stir in the shrimp. Drain the mussels and lay them on top of the rice. Cover the skillet with aluminum foil and allow to cook for 4–5 minutes, or until the mussels open.

    Place the piparra peppers on top of the Shrimp Paella and serve immediately.

    paella topped with mussels and shrimp on a towel on top of cutting board.

    Paella variations

    For seafood paella, use a mixture of clams, mussels, and shrimp.

    For a vegetarian paella, stir in artichoke hearts (from a can, rinsed and drained, and roughly chopped), chopped roasted red peppers, and cooked green beans.

    For a meat paella, use boneless skinless chicken thighs (cut into pieces) and sliced chorizo. See the notes section of the recipe below for tips on how to incorporate meat.

    If you’d like to add a little smokiness to the dish, use a smoked paprika instead of regular paprika.

    What to serve with paella

    Big hunks of crusty bread or Pan con Tomate are the perfect pairing for Shrimp Paella. You can also serve a big green salad, and to drink—sangria, of course!

    Before dinner, I put out small bowls of Spanish olives and additional piparra peppers for my guests to nibble on while the paella cooks.

    This dish is a show-stopper, so I make sure the presentation is part of dinner. I bring the whole pan of Shrimp Paella to the table, as they do in Spain, and then dish it out from there.

    pan of shrimp paella on a table with crusty bread and glasses of sangria.

    Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

    📖 Recipe

    seafood paella in a large black skillet, on top of a blue and white tea towel.

    Shrimp Paella

    Published by Kate
    This Spanish-inspired entrée will undoubtedly impress your guests. I like to serve it at the table to show off the beautiful presentation.
    5 from 2 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 45 mins
    Course Entree
    Cuisine Spanish
    Servings 6 servings
    Calories 318 kcal

    Ingredients
      

    • 1 large Spanish onion, roughly chopped
    • 3 roma tomatoes, roughly chopped
    • 3 garlic cloves, roughly chopped
    • 3 tablespoons extra virgin olive oil
    • 4 cups chicken stock or seafood stock
    • ¾ teaspoon smoked or sweet paprika
    • ½ teaspoon saffron threads
    • 1½ teaspoons kosher salt
    • 2½ cups paella or risotto rice
    • ½ lb mussels
    • 8 jumbo shrimp, shell-on if desired
    • 8–10 piparra peppers

    Instructions
     

    • Heat olive oil in a 12 inch skillet over medium heat. Add the onion and tomatoes. Cook for 8–10 minutes, stirring occasionally, until the onion is translucent and very soft. Add the garlic and cook for 30 seconds more.
    • Transfer the mixture to a blender. Remove the middle portion of the blender lid to allow steam to escape, and cover the hole with a dish towel. Blend at medium speed for 30 seconds, until the mixture is mostly smooth.
    • Transfer the tomato mixture back to the pan and add the stock, paprika, saffron, salt, and rice. Allow to cook uncovered for 30 minutes, stirring occasionally.
    • Meanwhile, inspect the mussels. If any are open, tap them gently against a countertop and wait for them to close. If any do not close, discard them.
    • Place the closed mussels in a bowl of cool water and let sit for 10 minutes to allow any dirt or sand to release to the bottom of the bowl.
    • When the liquid is almost absorbed by the rice, stir in the shrimp. Drain the mussels and lay them on top of the rice.
    • Cover the skillet with aluminum foil and allow to cook for 4–5 minutes, or until the mussels open.
    • Arrange piparra peppers over the top and serve.

    Notes

    An easy swap: Not a seafood fan? Swap in boneless skinless chicken thighs and chorizo instead. Here’s how: cut the chicken thighs into bite size pieces and slice the chorizo. Before beginning the recipe, heat 1 tablespoon of olive oil in a pan over medium heat and cook the chicken thighs and chorizo until brown and just cooked through. Remove from the pan and then begin with step 1. Add the chicken and chorizo back in step 5 when the rice is almost cooked through.

    Nutrition

    Calories: 318kcalCarbohydrates: 54gProtein: 10gFat: 7gSaturated Fat: 1gCholesterol: 19mgSodium: 562mgPotassium: 275mgFiber: 2gSugar: 1gVitamin A: 217IUVitamin C: 6mgCalcium: 25mgIron: 4mg
    Keyword seafood paella
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!

    Related recipes

    • pan con tomate on a gray plate with a fork nearby
      Pan con Tomate (Spanish Tomato Bread)
    • slice of potato omelette on a gray plate.
      Spanish Omelette (Tortilla Española)
    • wooden table with chicken kabobs and yellow rice on a platter, and greek salad on another platter.
      My Go-To Easy Dinner Party Menus
    • fajitas on a white platter
      How to Host More Often with Less Effort
    Sheet Pan Fajitas with Chicken and Steak »
    • Facebook
    • Twitter
    kate

    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

      • Facebook
      • Instagram
      • Pinterest

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Romi Olariu says

      June 20, 2020 at 9:40 pm

      5 stars
      This is one of my favorite dishes. Loved having this in Spain. Looking forward to trying this one (I’ll share with my wife for help).

      Reply

    Primary Sidebar

    Welcome

    Kate from Gift of HospitalityI’m Kate. I love discovering old fashioned recipes that will transport you back in time. Learn more here
    • Email
    • Facebook
    • Instagram
    • Pinterest

    Spring Recipes

    slice of pistachio cake topped with pistachio frosting and chopped pistachios on a white plate.

    Pistachio Cake with Pudding Mix

    strawberry preserves on toast on a white plate.

    Easy Strawberry Preserves

    rhubarb sauce over ice cream in a glass parfait dish.

    Easy Rhubarb Sauce

    7 layer salad in a glass trifle dish.

    7 Layer Salad

    15 Rhubarb Desserts for Spring

    carrot muffin cut in half, with whole muffins and whole carrots in the background.

    Carrot Muffins

    More Spring Recipes Here....

    Most Popular Recipes

    slice of sausage and egg casserole on a white plate.

    Overnight Sausage and Egg Casserole

    asian cabbage salad in a blue and white decorative bowl.

    Asian Cabbage Salad

    crock pot pork chops in sauce on a white oval platter.

    Crockpot Pork Chops with Mushroom Soup

    slice of ding dong cake in a cake pan with more ding dong cake in the pan.

    Easy Ding Dong Cake

    french toast casserole in a white casserole dish.

    Overnight French Toast Casserole

    ritz cracker sandwiches stacked on a white platter

    RITZ® Crackers Party Sandwiches

    Desserts of the Decades

    Get vintage dessert recipes from throughout the decades, straight to your inbox!

    Web Stories

    Footer

    ^ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign up for emails and updates

    Contact

    • Work with me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright Gift of Hospitality © 2022