Ina Garten Shrimp Paella Recipe
Paella is a traditional Spanish dish made with rice, saffron, and various proteins such as seafood, chicken, or chorizo. Ina Garten’s version highlights shrimp as the main protein, complemented by classic ingredients for a rich and flavorful meal.
Ingredients
- Olive oil – 3 tablespoons
- Yellow onion – 1 large, chopped
- Garlic – 4 cloves, minced
- Red bell peppers – 2, chopped
- Smoked paprika – 1 teaspoon
- Saffron threads – ½ teaspoon, soaked in 2 tablespoons of warm water
- Arborio rice – 1 ½ cups
- Chicken stock – 4 cups, warmed
- Canned diced tomatoes – 1 (14-ounce) can, drained
- Large shrimp – 1 pound, peeled and deveined
- Frozen peas – 1 cup
- Fresh parsley – 2 tablespoons, chopped (for garnish)
- Lemon wedges – for serving
Instructions
Sauté the Vegetables
- Heat olive oil in a large, deep skillet or paella pan over medium heat.
- Add the chopped onion and red bell peppers. Sauté for 7-10 minutes until softened.
- Stir in the garlic and smoked paprika and cook for 1 minute until fragrant.
Add the Rice and Saffron
- Add the Arborio rice to the skillet and stir for 2 minutes to coat the grains in the oil and aromatics.
- Pour in the saffron water and stir to combine.
Add the Liquid and Simmer
- Stir in the warm chicken stock and diced tomatoes. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes, without stirring, to allow the rice to cook evenly.
Add the Shrimp and Peas
- Nestle the shrimp into the rice mixture and sprinkle the peas on top.
- Cover the skillet with a lid or aluminum foil and cook for 5-7 minutes, until the shrimp are pink and cooked through, and the rice is tender.
Garnish and Serve
- Remove from heat and let the paella rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges on the side.
Find it online: https://inagartencooks.com/ina-garten-shrimp-paella/