Coastal Euphoria: Authentic Shrimp Paella with a Symphony of Flavors

Sail through Spain's culinary seascape with a plate of authentic shrimp paella. Luscious shrimp, nestled among saffron-infused rice, bell peppers, and peas, creates a colorful tapestry of flavors and textures. Each forkful promises to transport you to a sunlit Valencian beach.

Photo of the cooking process in a paella pan on an open flame, with the shrimp starting to turn pink, steam rising, and the aroma of spices filling the air.

Precise Preparation and Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes

Number of Servings and Ideal Serving Size

  • Yields: 6 servings
  • Ideal Serving Size: A hearty scoop, ensuring a generous portion of shrimp and rice.

Essential Nutritional Information

  • Calories: 365 kcal per serving
  • Proteins: 24g
  • Fats: 8g
  • Carbohydrates: 52g
  • Sodium: 590mg
  • Fiber: 4g

Ingredients (Measured in Grams)

  • Large shrimp (peeled and deveined): 450 grams
  • Arborio rice: 300 grams
  • Chicken or vegetable broth: 800ml
  • Saffron threads: 0.5 grams
  • Bell peppers (sliced): 200 grams
  • Green peas: 150 grams
  • Olive oil: 30ml
  • Onion (finely chopped): 100 grams
  • Garlic (minced): 20 grams
  • Paprika: 5 grams
  • Salt: 5 grams
  • Freshly ground black pepper: 3 grams
  • Fresh parsley (chopped): 15 grams for garnish
  • Lemon wedges for serving
Photo of the preparation process: raw shrimp on a plate, bowls of Arborio rice, sliced bell peppers, green peas, and saffron threads, all set on a rustic wooden countertop.

Detailed Method of Preparation

  1. In a large paella pan or wide skillet, heat olive oil over medium heat. Sauté the chopped onions until translucent.
  2. Add minced garlic and sauté until aromatic.
  3. Stir in the Arborio rice, ensuring each grain is coated with the oil.
  4. Pour in the broth and sprinkle the saffron threads. Bring to a simmer and let cook without stirring.
  5. Halfway through the rice cooking, arrange the shrimp, bell peppers, and green peas on top.
  6. Sprinkle with paprika, salt, and pepper.
  7. Continue cooking until the rice is tender, the shrimp is cooked through, and most of the liquid is absorbed.
  8. Remove from heat and cover with a lid or foil. Let it rest for about 10 minutes.
  9. Garnish with fresh parsley and serve with lemon wedges.

Proven Tips for Culinary Success

  • For an authentic touch, achieve the coveted "socarrat" or crispy rice layer at the bottom by increasing the heat for the last few minutes of cooking.
  • A splash of white wine can enhance the flavors when added with the broth.

Anticipated FAQs

  • Can I use other seafood? Absolutely, mussels, clams, or even squid can be great additions.
  • What if I don't have a paella pan? A wide, shallow skillet will work just fine.