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Ina Garten Shrimp Paella

Ina Garten Shrimp Paella Recipe

  • Author: Anabelle McLean
  • 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

  1. 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.
  2. 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.
  3. Add the sausage: Add the sliced chorizo or kielbasa to the pan, cooking for 2-3 minutes until slightly browned and fragrant.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Garnish and serve: Garnish with fresh parsley and lemon wedges for a burst of brightness. Serve hot and enjoy!