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–+ servings
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
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Prep Time 20 minutes
Cook Time 45 minutes
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
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