With this straightforward recipe for Ina Garten’s Shrimp Paella, you can create a flavorful and genuine paella right in your home kitchen. All you need are some basic ingredients like rice, saffron, veggies, chicken, and shellfish. This hearty dish is sure to become one of your favorites if you have a passion for preparing international cuisine.

Why You’ll Love This Recipe

No Paella Pan Needed. For this dish, you may make use of a standard-sized big skillet. Take note of the hints that follow.
One-Pot Dinner. Cooking and cleaning up are both sped up when using recipes that only require one pan.
Adaptable. This classic paella dish may be modified in a wide variety of different ways. Keep reading.

What Is Paella?

The traditional Spanish rice dish known as paella (pronounced “pai-ee-uh”) is created with rice, saffron, vegetables, chicken, and seafood, all of which are cooked and served in the same pan. Paella is often considered to be the national dish of Spain, despite the fact that it was first created in Valencia.

There are several paella recipes to choose from. Paella made with chicken, paella made with seafood, and paella made with a mix of the two is the most frequent types (a combination of seafood, meats, and vegetables).

Ina Garten Shrimp Paella Ingredients

Rice, saffron, chicken, and veggies are the essential components of any paella meal. Paella is a Valencian cuisine. After that, the ingredients will change according to the type of paella or the location in which it is prepared. This straightforward paella recipe calls for the following ingredients:

Produce. Onion, red bell pepper, garlic, tomatoes, parsley, and frozen peas are the ingredients for this dish.
Spices. Bay leaf, paprika, saffron, salt, and pepper.
Saffron. It’s possible that this is the most significant item .Therefore you should be sure to get a good one. If you can’t find it at your local supermarket, consider looking on Amazon or at an international food market instead. In the event that it is required, substitute one teaspoon of saffron powder.
Seafood. Jumbo shrimp, mussels, calamari.
Chicken Thighs. In this particular dish, I find that chicken thighs work better than breasts since they don’t become as dry throughout the lengthier cooking period.
The Olive Oil. Olive oil from Spain or any olive oil of a high grade would do.
Spanish Rice. Please refer to the remarks that I’ve provided below on the rice and the possible alternatives.
Chicken Broth. Making your own fish stock from the shells of the seafood you discard is a necessary step in the preparation of authentic paella. For the sake of convenience, I typically replace chicken broth.

Is Paella Good For You?

The Mediterranean diet, of which paella is a staple, is known for its healthful qualities. This dish features grains, proteins, and healthy fats to create a well-rounded meal.

Rice For Paella

Paella is traditionally made using Spanish rice, which is also known as “bomba” rice, Calasparra rice, and Arroz Redonda. I recommend making your paella with this type of rice. It is a kind of rice with small grains that can take on more water than traditional rice without becoming mushy. You may get Spanish rice through retailers such as Amazon and World Market, as well as foreign food markets.

Substitution for Spanish rice. If necessary, you may make use of rice with a medium grain, such as Calrose rice, which is available at Walmart and the majority of other grocery stores. Bring the entire amount of chicken stock called for in the recipe down to 3.75 cups. (If you’re going to make paella, I wouldn’t suggest using Arborio rice or long-grain rice.)
Because we want to preserve the starch that is on the rice’s outer layer, don’t wash the rice before you boil it.
Rice should not be stirred while it is cooking! During the cooking process of traditional paella, a layer of crusty, aromatic rice known as the socarrat is created at the bottom of the pan. A true paella must always include the socarrat as an essential ingredient. Additionally, the rice will get mushy if you stir it.

How To Make Ina Garten Shrimp Paella

In a pan over medium heat, heat the olive oil. Cook until the onion, bell peppers, and garlic are transparent. Add the tomato, bay leaf, paprika, saffron, salt, and pepper to taste. Cook for 5 minutes, stirring occasionally. Cook for 10 minutes after adding the white wine. If necessary, season with salt.
To the saucepan, add the chicken pieces, 2 tablespoons minced parsley, and rice. 1 minute in the oven
Pour the broth slowly around the pan, jiggling the pan to get a uniform covering of rice. (Do not continue to stir the mixture!)
Bring the liquid to a boil. Turn the heat down to medium-low. During cooking, give the pan a slight shake back and forth once or twice. (We never stir the rice so that a crispy crust forms at the bottom, which is known as a socarrat.)
Simmer for approximately 15-18 minutes (uncovered), then nestle the shrimp, mussels, and calamari into the sauce, sprinkle with peas and cook for another 5 minutes (without stirring). Keep an eye out for most of the liquid to be absorbed and for the rice on top to be nearly tender. (If your rice is still uncooked, add 1/4 cup additional water or broth and continue cooking.)
Remove from the heat and cover with a lid or tinfoil. Cover the lid with a kitchen towel and set aside for 10 minutes.
Garnish with lemon slices and fresh parsley. Serve.

What To Serve With Shrimp Paella?

Quick French Bread
Broccolini Salad
Spanish Mussels
Garlic Butter Shrimp
Caesar Salad with Homemade Caesar Dressing
Mangu (Mashed Plantains)

Recipe Variations

Use Different Rice. In the event that you need to, you may switch to rice with a medium grain, such as Calrose rice, which can be obtained at Walmart and the majority of other grocery stores. Bring the entire amount of chicken stock called for in the recipe down to 3 3/4 cups. (long grain rice or arborio rice are not suitable alternatives to use while making paella.)
Substitute Pork. Use boneless pork loin that has been sliced into pieces of half an inch. The first step in the recipe is to brow the pork chunks in heated oil. After that, put it to the side and move on to sautéing the veggies. Before bringing the mixture to a boil in step 3, add the pork back into the pan.
Try It With Rabbit Or Turkey Instead. The first step in the recipe is for browning the meat in heated oil. After that, put it to the side and move on to sautéing the veggies. Phase 3 of the recipe calls for returning the meat to the pan before moving on to the boiling step.
Use Chorizo. Add one chorizo sausage that has been sliced into discs measuring half an inch. The first step in the recipe is to brown the sausage in heated oil. After that, put it to the side and move on to sautéing the veggies. In step 3 of the recipe, before the water comes to a boil, add the chorizo back into the pan.
Vegetarian Paella. Remove the meat and shellfish from the dish, and replace them with more vegetables such as artichokes, green beans, mushrooms, olives, and asparagus. Along with the bell peppers, step one of the recipe calls for the addition of vegetables.
Valenciana Paella. In this particular style of paella, the main ingredients typically included are rabbit, chicken, artichokes, and green beans.

Do I Need A Paella Pan?

Paella may be made in any standard big pan (I make it in a skillet that is 12.5 inches in diameter, and this recipe fills it up to the very top). A huge paella pan is used to prepare traditional paella because this type of pan enables the rice to be spread out into a thin layer and cooked more evenly.

How To Store Shrimp Paella?

In The Fridge. You may keep any leftover Shrimp Paella in the refrigerator for up to two days if it is stored in an airtight container.
In The Freezer. It is not advisable to put shrimp paella in the freezer; rather, you should prepare a smaller portion that can be consumed within the next two days.
To Make Ahead. You can get a head start on making the sofrito for the Shrimp Paella by doing so ahead of time, but I wouldn’t advocate making the full paella in advance. Rice has a tendency to get overdone and sticky if it is not consumed right away after it has been prepared. Paella is at its finest when eaten soon after it has been prepared.
To Reheat. Shrimp Paella may be re-heated on the stovetop or in the microwave. Before putting it back in the oven, remove it from the refrigerator at least half an hour in advance. After that, heat some olive oil in a frying pan and cook the paella over low heat, often stirring, until it is hot throughout.

Is Chorizo Ever Used In Shrimp Paella?

Chorizo would never be included in a seafood paella that followed the traditional Shrimp Paella recipe. However, there are various variants that are made nowadays in which chorizo is included.

Is Saffron An Essential Ingredient For Shrimp Paella?

Although it is one of the traditional components in Shrimp Paella, the use of saffron is not required to make the dish. Today, many Spaniards will instead use food coloring, which is known as a colorant, while others may use turmeric as a replacement for the color. If you don’t use saffron, the rice won’t have that signature yellow hue, but it will still taste great.

Ina Garten Shrimp Paella

Erin Table for Seven

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine American

Servings

Calories 515 kcal

Ingredients

¼ cup extra virgin olive oil Spanish EVOO if you have it
1 onion diced
1 bell pepper diced (I like to use 1/2 red and 1/2 green)
4 cloves garlic
3 Roma tomatoes very finely diced (or 8 ounces tomato sauce)
bay leaf
1 teaspoon paprika sweet or smoked
1 pinch saffron threads
salt and pepper
¼ cup white wine
4 boneless skinless chicken thighs cut into pieces
¼ cup fresh chopped parsley divided
2 cups Spanish rice
5 cups chicken broth
½ cup frozen peas
½ pound jumbo shrimp or prawns (about 12) peeled, tail on
½ pound mussels (about 10-12) cleaned properly, beards off
8 ounces calamari rings
lemons for garnish

Instructions

In a pan over medium heat, heat the olive oil. Cook until the onion, bell peppers, and garlic are transparent. Add the tomato, bay leaf, paprika, saffron, salt, and pepper to taste.
Cook for 5 minutes, stirring occasionally. Cook for 10 minutes after adding the white wine. If necessary, season with salt.
To the saucepan, add the chicken pieces, 2 tablespoons minced parsley, and rice.
Pour the broth slowly around the pan, jiggling the pan to get a uniform covering of rice. (Do not continue to stir the mixture!)
Bring the liquid to a boil. Turn the heat down to medium-low. During cooking, give the pan a slight shake back and forth once or twice. (We never stir the rice so that a crispy crust forms at the bottom, which is known as a socarrat.)
Simmer for approximately 15-18 minutes (uncovered), then nestle the shrimp, mussels, and calamari into the sauce, sprinkle with peas and cook for another 5 minutes (without stirring).
Keep an eye out for most of the liquid to be absorbed and for the rice on top to be nearly tender. (If your rice is still uncooked, add 1/4 cup additional water or broth and continue cooking.)
Remove from the heat and cover with a lid or tinfoil. Cover the lid with a kitchen towel and set aside for 10 minutes.
Garnish with lemon slices and fresh parsley. Serve.

Notes

Use Different Rice. In the event that you need to, you may switch to rice with a medium grain, such as Calrose rice, which can be obtained at Walmart and the majority of other grocery stores. Bring the entire amount of chicken stock called for in the recipe down to 3 3/4 cups. (long grain rice or arborio rice are not suitable alternatives to use while making paella.)
Substitute Pork. Use boneless pork loin that has been sliced into pieces of half an inch. The first step in the recipe is to brown the pork chunks in heated oil. After that, put it to the side and move on to sautéing the veggies. Before bringing the mixture to a boil in step 3, add the pork back into the pan.
Try It With Rabbit Or Turkey Instead. The first step in the recipe is to brown the meat in heated oil. After that, put it to the side and move on to sautéing the veggies. Phase 3 of the recipe calls for returning the meat to the pan before moving on to the boiling step.
Use Chorizo. Add one chorizo sausage that has been sliced into discs measuring half an inch. The first step in the recipe is to brown the sausage in heated oil. After that, put it to the side and move on to sautéing the veggies. In step 3 of the recipe, before the water comes to a boil, add the chorizo back into the pan.
Vegetarian Paella. Remove the meat and shellfish from the dish, and replace them with more vegetables such as artichokes, green beans, mushrooms, olives, and asparagus. Along with the bell peppers, step one of the recipe calls for the addition of vegetables.
Valenciana Paella. In this particular style of paella, the main ingredients typically included are rabbit, chicken, artichokes, and green beans.

Nutrition

Calories: 515kcalCarbohydrates: 59gProtein: 37gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 193mgSodium: 1109mgPotassium: 787mgFiber: 3gSugar: 4gVitamin A: 1485IUVitamin C: 44mgCalcium: 87mgIron: 3mg

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