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Ina Garten Shrimp Paella

Ina Garten Shrimp Paella

Erin Table for Seven
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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
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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