Eggless Classic Shrimp Paella
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Learn more →Ingredients
4 servings
- ½ tsp saffron threads
- 4 cups low-sodium chicken broth
- 1 ½ lb large shrimp (16/20 count), peeled and deveined, tails on
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 2 tsp sweet smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 ½ cups bomba rice or short-grain spanish rice
- ½ cup dry white wine
- ½ cup frozen peas, thawed
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- 1 lemon, cut into wedges
Instructions
- 1
Combine the saffron threads and chicken broth in a medium saucepan over medium heat until the broth is hot and the saffron has steeped and turned the liquid a deep golden-yellow, about 5 minutes. Reduce heat to low and keep warm.
- 2
Season the shrimp with ¼ tsp salt and the black pepper. Heat 1 tbsp olive oil in a 14-inch paella pan (or a wide 12-inch skillet) over medium-high heat until shimmering. Add the shrimp in a single layer and cook, turning once with tongs, until pink and just opaque throughout, about 1–2 minutes per side. Transfer to a plate and set aside — they will finish cooking when returned to the pan.
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