Paella with shrimps
4 servings
45 minutes
Shrimp paella is a magnificent dish from Spanish cuisine, originating from Valencia, where seafood paella is traditionally made. Golden saffron rice infused with the aromas of fresh vegetables, white wine, and chicken broth creates a rich flavor. Tender shrimp add sophistication, while lemon juice and parsley refresh the dish with a light tang and zest. Lightly sautéing the vegetables in olive oil brings out their sweetness, and the harmonious blend of spices makes this paella a true feast for the senses. This dish is perfect for warm evenings with a glass of white wine, creating an atmosphere of Spanish Mediterranean charm.
1
Prepare chicken broth.
- Chicken broth: 1 l
2
Cut the pepper into strips, the onion into half rings, and the garlic into slices.
- Fresh red pepper: 1 piece
- Onion: 1 head
- Garlic: 4 cloves
3
Peel the tomatoes and cut them into cubes.
- Tomatoes: 3 pieces
4
Sauté onion, garlic, and pepper in olive oil for 3-5 minutes.
- Olive oil: to taste
- Onion: 1 head
- Garlic: 4 cloves
- Fresh red pepper: 1 piece
5
Pour the washed rice with saffron into the pan and sauté for 2-3 minutes.
- Long grain rice: 300 g
- Saffron: pinch
6
Add tomatoes, salt, pepper, and broth. Bring to a boil and reduce heat, do not cover, for 10-15 minutes.
- Tomatoes: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Chicken broth: 1 l
7
Add boiled shrimp, corn, parsley, and lemon juice. Cook for 3-4 minutes until ready, covered.
- Small peeled boiled shrimps: 400 g
- Canned corn: to taste
- Parsley leaves: to taste
- Lemon juice: to taste