Anabelle McLean Ina Garten’s Shrimp Paella is a flavorful, colorful dish inspired by the traditional Spanish paella. This version combines plump shrimp with fragrant saffron-infused rice, savory sausage, and vibrant vegetables for a stunning one-pan meal. It’s perfect for a special occasion or any gathering where you want to impress with minimal effort.
What is Ina Garten Shrimp Paella?
Ina Garten’s Shrimp Paella is a simplified take on the classic Spanish dish, featuring shrimp, rice, sausage, and vegetables cooked together with saffron. Unlike traditional paella, this recipe uses fewer ingredients and focuses on the flavors of shrimp and saffron, making it both approachable and delicious.
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Why You Should Try This Recipe
- Packed with flavor: The saffron, garlic, and smoked sausage create a depth of flavor that’s hard to resist.
- Beautiful presentation: The vibrant colors of shrimp, rice, and vegetables make it a show-stopping dish.
- One-pan meal: Everything is cooked in one large pan, making it convenient and easy to clean up.
- Great for gatherings: This dish serves a crowd, making it perfect for entertaining.
- Quick and easy: A simplified version of traditional paella, this recipe is more approachable but still incredibly tasty.
Ingredients Needed to Make Ina Garten Shrimp Paella
- 1/4 cup olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 cloves garlic, minced
- 1 lb smoked Spanish chorizo or kielbasa, sliced
- 2 cups Arborio rice or Spanish paella rice
- 4 cups chicken broth
- 1/2 cup white wine
- 1 tsp saffron threads
- 1/2 tsp smoked paprika
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 lb large shrimp, peeled and deveined
- 1 cup frozen peas
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions to Make Ina Garten Shrimp Paella
- Prepare the saffron broth: In a small bowl, combine the chicken broth and saffron threads. Allow it to steep for 10-15 minutes, letting the saffron infuse the broth with flavor and color.
- Sauté the vegetables and sausage: In a large, wide pan or paella pan, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened. Add the diced red and yellow bell peppers and cook for another 3 minutes until tender. Stir in the minced garlic and cook for 1 minute.
- Add the sausage: Add the sliced chorizo or kielbasa to the pan, cooking for 2-3 minutes until slightly browned and fragrant.
- Add the rice and seasoning: Stir in the Arborio rice, smoked paprika, salt, and black pepper, coating the rice with the oil and seasonings. Let the rice cook for 1-2 minutes, stirring occasionally.
- Pour in the liquids: Pour the saffron-infused chicken broth and the white wine into the pan. Stir gently to distribute the ingredients evenly. Bring to a boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes, or until most of the liquid has been absorbed and the rice is almost tender.
- Add the shrimp and peas: Arrange the shrimp on top of the rice mixture and sprinkle the peas evenly over the pan. Continue to cook for another 5-7 minutes, until the shrimp are pink and cooked through and the rice is tender.
- Rest the paella: Remove the pan from heat and let the paella rest for 5 minutes. This helps the flavors settle and allows the bottom to develop a slight crust.
- Garnish and serve: Garnish with fresh parsley and lemon wedges for a burst of brightness. Serve hot and enjoy!
What Goes Well With Ina Garten Shrimp Paella
- Green salad: A simple mixed green salad with a light vinaigrette complements the richness of the paella.
- Crusty bread: Serve with crusty bread to soak up the flavorful rice and sauce.
- White wine: A crisp white wine like Sauvignon Blanc or Albariño pairs well with the seafood and saffron flavors.
- Roasted vegetables: Roasted asparagus or green beans add a nice balance to the dish.
- Aioli or garlic mayonnaise: A dollop on the side adds extra richness and flavor.
Essential Tips for Perfecting Ina Garten Shrimp Paella
- Use the right rice: Arborio or traditional Spanish paella rice (like Bomba or Calasparra) works best as it absorbs liquid without becoming mushy.
- Allow a crust to form: Traditional paella has a crispy bottom layer called socarrat. Let the rice cook undisturbed toward the end to achieve this texture.
- Season carefully: Add salt gradually, especially if using broth or seasoned sausage, as they can be salty.
- Don’t stir after adding shrimp: Once you add the shrimp and peas, avoid stirring to help the rice develop a crust on the bottom.
- Rest before serving: Letting the paella rest for a few minutes before serving helps intensify the flavors.
Variations of Ina Garten Shrimp Paella
- Seafood Paella: Add mussels, clams, and squid along with the shrimp for a seafood-rich version.
- Chicken and Shrimp Paella: Use bone-in chicken thighs, browning them with the sausage before adding the rice for added flavor.
- Vegetarian Paella: Skip the meat and add more vegetables like artichoke hearts, green beans, and mushrooms.
- Spicy Paella: Add a pinch of cayenne pepper or diced jalapeño for a spicy twist.
- Chorizo and Shrimp Paella: Use Spanish chorizo for a more authentic smoky flavor.
Storing Ina Garten Shrimp Paella: Best Practices
- Refrigerate leftovers: Store any leftover paella in an airtight container in the refrigerator for up to 3 days.
- Reheat gently: For the best flavor, reheat the paella on the stovetop over medium heat, adding a splash of water or broth if needed to prevent it from drying out.
- Avoid freezing: Paella is best enjoyed fresh, as the rice texture can change after freezing. However, if needed, freeze in an airtight container for up to 1 month.
Reheating Ina Garten Shrimp Paella: Best Practices
- Stovetop: Reheat paella in a pan over medium heat, adding a splash of water or broth and covering it with a lid to retain moisture.
- Microwave: Reheat individual servings in a microwave-safe dish for 1-2 minutes, stirring halfway through to ensure even heating.
- Oven: Place paella in an oven-safe dish, cover with foil, and reheat at 300°F (150°C) for about 15 minutes or until warmed through.
Final Words
Ina Garten’s Shrimp Paella is a vibrant, flavorful dish that’s easy to prepare and sure to impress. With its mix of shrimp, sausage, saffron rice, and colorful vegetables, this paella makes a stunning centerpiece for any dinner gathering. The one-pan method and simplified ingredients make it approachable, yet it still delivers authentic flavors. Try this delicious paella for a taste of Spain at home!
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Ina Garten Shrimp Paella Recipe
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Spanish
Description
Ina Garten’s Shrimp Paella is a simplified take on the classic Spanish dish, featuring shrimp, rice, sausage, and vegetables cooked together with saffron. Unlike traditional paella, this recipe uses fewer ingredients and focuses on the flavors of shrimp and saffron, making it both approachable and delicious.
Ingredients
Scale
- 1/4 cup olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 cloves garlic, minced
- 1 lb smoked Spanish chorizo or kielbasa, sliced
- 2 cups Arborio rice or Spanish paella rice
- 4 cups chicken broth
- 1/2 cup white wine
- 1 tsp saffron threads
- 1/2 tsp smoked paprika
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 lb large shrimp, peeled and deveined
- 1 cup frozen peas
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Prepare the saffron broth: In a small bowl, combine the chicken broth and saffron threads. Allow it to steep for 10-15 minutes, letting the saffron infuse the broth with flavor and color.
- Sauté the vegetables and sausage: In a large, wide pan or paella pan, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened. Add the diced red and yellow bell peppers and cook for another 3 minutes until tender. Stir in the minced garlic and cook for 1 minute.
- Add the sausage: Add the sliced chorizo or kielbasa to the pan, cooking for 2-3 minutes until slightly browned and fragrant.
- Add the rice and seasoning: Stir in the Arborio rice, smoked paprika, salt, and black pepper, coating the rice with the oil and seasonings. Let the rice cook for 1-2 minutes, stirring occasionally.
- Pour in the liquids: Pour the saffron-infused chicken broth and the white wine into the pan. Stir gently to distribute the ingredients evenly. Bring to a boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes, or until most of the liquid has been absorbed and the rice is almost tender.
- Add the shrimp and peas: Arrange the shrimp on top of the rice mixture and sprinkle the peas evenly over the pan. Continue to cook for another 5-7 minutes, until the shrimp are pink and cooked through and the rice is tender.
- Rest the paella: Remove the pan from heat and let the paella rest for 5 minutes. This helps the flavors settle and allows the bottom to develop a slight crust.
- Garnish and serve: Garnish with fresh parsley and lemon wedges for a burst of brightness. Serve hot and enjoy!
