This paella recipe is a vibrant fusion of flavors that transports me instantly to a sunny Spanish coastline, and the thrill of achieving the perfect crispy socarrat makes it as rewarding to cook as it is to eat. Plus, it’s a delightful way to bring friends together over a communal dinner, with everyone eagerly diving into the pan to snag their share of shrimp and those deliciously charred, aromatic rice grains.
My favorite dish is Spanish Paella with Shrimp and Artichoke Hearts. This combination includes 2 tablespoons of olive oil, with aromatic smoked paprika and saffron threads for depth; 1 1/2 cups of Arborio rice, paired with 4 cups of broth and a touch of white wine for a cohesive and creamy base; and a blend of shrimp, artichoke hearts, and peas, finished with fresh lemon and parsley for a well-rounded, flavorful dish.
Ingredients
Olive oil is a fat that is healthy for the heart; it enhances flavor; and it is packed with antioxidants.
Allium cepa: Imparts fragrant complexity, is saturated with vitamin C, and is a rich source of fiber.
Red Bell Pepper: Sweet and vivid.
Rich in vitamins C and A.
The garlic is a plant in the Allium (onion) family.
It has a strong, aromatic flavor and is thought by many to be the most potent and effective of all the culinary herbs and spices when it comes to good health.
It is the main ingredient in many cultures’ most beloved dishes, including chicken adobo (Philippines), pasta aglio e olio (Italy), and hummus (Middle East).
Paprika, smoked: Sweet and smoky, enriches depth of taste and color.
Threads of saffron: Earthy, colored, vibrant, and antioxidant.
Shrimp: Source of lean protein; abundant in omega-3 fatty acids.
Artichoke Hearts: High in fiber and antioxidants, with a gently tender texture.
Sweet, high-protein peas, frozen, are as follows: They are very nutritious; their vitamin content is notable, especially vitamins A, C, and K.
Bomba/Arborio Rice: Textura harinosa, forma una crema, carbohidrato.
Ingredient Quantities
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon saffron threads
- Salt and pepper to taste
- 1 1/2 cups Arborio or Bomba rice
- 4 cups chicken or seafood broth
- 1/2 cup dry white wine
- 1 lb large shrimp, peeled and deveined
- 1 cup canned artichoke hearts, quartered
- 1/2 cup frozen peas
- 1 lemon, cut into wedges
- Fresh parsley, chopped for garnish
Instructions
1. In a large paella pan or wide skillet, heat the olive oil over medium heat. Then add the onion—chopped, of course—and the red bell pepper, which you’re also going to chop. Sauté until the onion becomes translucent, about 5 minutes.
2. Add the minced garlic and cook for 1 minute until aromatic. Incorporate the smoked paprika and saffron threads, stirring to blend, then add a pinch of salt and pepper to taste.
3. Stir to coat the grains with the spice mixture, then add the rice to the pan and allow it to toast slightly for 2-3 minutes.
4. Add the white wine and stir to deglaze the pan. Allow it to simmer until most of the liquid has evaporated.
5. Slowly, in a thin stream, add the broth, taking care that the rice remains completely submerged. Cover the pan and turn the heat under it to medium-low. While the heat is medium-low, the cooking liquid should be just at a gentle simmer. Cook the rice for about 15 minutes.
6. Evenly distribute the shrimp on top of the rice, pressing them in gently. Add the artichoke hearts and peas and then season with any additional salt and pepper if you think the dish needs it.
7. Maintain cooking the dish until the rice achieves tenderness and has taken in most of the moisture, roughly 10 to 12 minutes. Stirring is to be avoided at all costs to ensure that a crust forms at the bottom—known as socarrat—because that is the proper way to cook this dish.
8. Take the pan off the heat, drape a clean kitchen towel over it, and let it rest for 5-10 minutes. With this pause, the flavors will meld.
9. Just before serving, sprinkle freshly chopped parsley over the paella. For an added flavor punch, place lemon wedges artfully around the paella.
10. Serve the paella straight from the pan, making sure that each guest gets a piece of the crispy socarrat from the bottom. Enjoy!
Equipment Needed
1. Large paella pan or wide skillet
2. Wooden spoon or spatula
3. Sharp knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Clean kitchen towel
8. Ladle or measuring cup for adding broth
9. Bowls or plates for serving
FAQ
- Can I use any other type of rice for this recipe?The ideal rice for this dish is a short grain variety such as Arborio or Bomba. They have the capacity to soak up liquids so that the finished dish meets the texture expectations of most cooks.
- What can I substitute for saffron?If you cannot find saffron, you can use turmeric as a substitute for color, but the flavor will be different.
- How can I make this dish vegetarian?Substitute more artichoke hearts or other vegetables for shrimp, and use vegetable broth rather than chicken or seafood broth.
- Is it necessary to use wine in this recipe?Though wine enriches flavor, you can leave it out or supplant it with additional broth.
- Can I prepare this dish in advance?Serve this best when fresh. If you must make it in advance, you can still do several parts ahead of time, like chopping vegetables. To keep this dish’s flavor intact, reheat it slowly and gently.
- How can I make this dish spicier?For extra heat, add a dash of cayenne pepper or hot paprika, adjusting to your preference.
- Do I need a special pan to make paella?The wide, shallow shape of a traditional paella pan is best, but a large skillet can be used instead.
Substitutions and Variations
Grapeseed oil or sunflower oil can be used in place of olive oil.
Milder flavor can be achieved by using shallots in place of onion.
Sweetness akin to that of red bell peppers can be found in yellow and orange bell peppers, which can be used as substitutes.
Medium-grain rice, or even pearl barley, can substitute for Arborio or Bomba rice while yielding a different texture.
For a different protein option, replace shrimp with cooked chicken or mussels.
Pro Tips
1. Perfect the Socarrat: To achieve the ideal crispy socarrat at the bottom of the paella, resist the urge to stir once you add the broth. Listen for a gentle crackling sound as the liquid evaporates, and if necessary, increase the heat slightly toward the end of cooking for the last few minutes to create a perfect crust.
2. Use High-Quality Saffron: For the best flavor and color, ensure you use high-quality saffron threads. Crush the threads slightly before adding them to the dish to release their full aroma and color.
3. Infuse the Broth: Consider infusing the broth with shrimp shells or fish heads for additional seafood flavor before using it in the recipe. Simply simmer the shells in the broth for about 20 minutes, then strain before adding it to the paella.
4. Pre-season the Shrimp: Toss the shrimp in a little olive oil, garlic, lemon zest, and a pinch of salt before adding them to the paella. This will enhance their flavor as they cook on top of the rice.
5. Temperature Control: Maintain consistent medium-low heat during cooking to ensure the rice cooks evenly and absorbs the broth slowly. Adjust the heat as needed to keep the liquid at a gentle simmer without boiling too vigorously.
Spanish Paella Recipe With Shrimp Artichoke Hearts
My favorite Spanish Paella Recipe With Shrimp Artichoke Hearts
Equipment Needed:
1. Large paella pan or wide skillet
2. Wooden spoon or spatula
3. Sharp knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Clean kitchen towel
8. Ladle or measuring cup for adding broth
9. Bowls or plates for serving
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon saffron threads
- Salt and pepper to taste
- 1 1/2 cups Arborio or Bomba rice
- 4 cups chicken or seafood broth
- 1/2 cup dry white wine
- 1 lb large shrimp, peeled and deveined
- 1 cup canned artichoke hearts, quartered
- 1/2 cup frozen peas
- 1 lemon, cut into wedges
- Fresh parsley, chopped for garnish
Instructions:
1. In a large paella pan or wide skillet, heat the olive oil over medium heat. Then add the onion—chopped, of course—and the red bell pepper, which you’re also going to chop. Sauté until the onion becomes translucent, about 5 minutes.
2. Add the minced garlic and cook for 1 minute until aromatic. Incorporate the smoked paprika and saffron threads, stirring to blend, then add a pinch of salt and pepper to taste.
3. Stir to coat the grains with the spice mixture, then add the rice to the pan and allow it to toast slightly for 2-3 minutes.
4. Add the white wine and stir to deglaze the pan. Allow it to simmer until most of the liquid has evaporated.
5. Slowly, in a thin stream, add the broth, taking care that the rice remains completely submerged. Cover the pan and turn the heat under it to medium-low. While the heat is medium-low, the cooking liquid should be just at a gentle simmer. Cook the rice for about 15 minutes.
6. Evenly distribute the shrimp on top of the rice, pressing them in gently. Add the artichoke hearts and peas and then season with any additional salt and pepper if you think the dish needs it.
7. Maintain cooking the dish until the rice achieves tenderness and has taken in most of the moisture, roughly 10 to 12 minutes. Stirring is to be avoided at all costs to ensure that a crust forms at the bottom—known as socarrat—because that is the proper way to cook this dish.
8. Take the pan off the heat, drape a clean kitchen towel over it, and let it rest for 5-10 minutes. With this pause, the flavors will meld.
9. Just before serving, sprinkle freshly chopped parsley over the paella. For an added flavor punch, place lemon wedges artfully around the paella.
10. Serve the paella straight from the pan, making sure that each guest gets a piece of the crispy socarrat from the bottom. Enjoy!
