Best Shrimp Paella Recipes

QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN

Steps:

• In a Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook until it releases its fat. 8 to 10 minutes. Add the chicken, onions and garlic and brown the chicken on all sides, about 10 minutes.
• Add the rice and toast for 30 seconds. Add the tomato paste, followed by the saffron and then the wine, stirring. Add the chicken stock, cover and cook--no stirring--for 20 to 25 minutes. By then the rice should be almost done.
• Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.

EASY CHICKEN AND SHRIMP PAELLA

Steps:

• Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot) until browned, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.
• Place bell pepper, chorizo, onion, garlic, and tomatoes (with their juice) in pot; season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, 4 to 6 minutes.
• Add rice; cook, stirring, until translucent around edges, 1 to 2 minutes. Add broth and chicken; bring to a boil. Reduce to a simmer; cover, and cook until rice begins to soften, about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.

PAELLA WITH CHICKEN, CHORIZO AND SHRIMP

Steps:

• In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
• Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
• Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
• Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
• Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.

SHRIMP AND SCALLOP EASY PAELLA

Steps:

• In a medium saucepan, heat the chicken stock until boiling.
• In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
• Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
• Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
• Decorate with the chopped parsley and lemon wedges.

PAELLA WITH CHORIZO, SHRIMP, CLAMS AND CHICKEN WITH GARLIC AIOLI

Steps:

• For the paella: Add the chicken stock, saffron threads and shrimp shells to a medium saucepan and simmer, covered, for 10 minutes.
• Meanwhile, coat the paella pans generously with olive oil. Add the chorizo, dividing it between the two pans. Set the pans over medium-low heat and cook, stirring occasionally, until the fat has rendered and the chorizo is crispy, 5 to 7 minutes. Add the chicken to the pans and season with salt. Cook, stirring occasionally, until the chicken is beginning to brown, but isn't cooked all the way through.
• Add the garlic, celery, onions, peppers and tomato to a food processor and pulse until chopped into a coarse paste. Add to the paella pans and cook until all of the liquid has evaporated and the veggies are soft and slightly caramelized, about 10 minutes. Add the peas and cook 2 to 3 minutes.
• Add about 1/2 cup of the stock to each pan and stir, making sure to scrape up the fond from the bottom of the pans. Season to taste with salt. Add about another cup of the stock to each pan, then bring the liquid to a boil.
• Add the rice and stir until thoroughly combined. Nestle the clams into the rice and cook for 5 minutes. Nestle the shrimp into the rice and simmer until the shrimp are pink and cooked through and the clams have fully opened, 5 minutes.
• For the aioli: Meanwhile, add the vinegar, garlic and egg yolks to a food processor and process until combined. With the machine running, slowly add the oil to emulsify the mixture. Season to taste with salt.
• For serving: Garnish with the chives and a drizzle of aioli.

GRILLED CHORIZO AND SHRIMP PAELLA

Steps:

• In a Dutch oven, saute red pepper and onion in oil until tender. Add the rice, garlic and chipotle pepper; saute 2 minutes longer. Add the broth, tomatoes and saffron. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes., Meanwhile, in a large bowl, combine the shrimp, chicken sausage and mango; sprinkle with lime juice and cayenne. Transfer to a grill wok or basket. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, stirring occasionally., Add shrimp mixture to Dutch oven; toss to combine. Garnish with lime wedges and cilantro.

SAUSAGE AND SHRIMP PAELLA

Steps:

• In 2-quart saucepan, heat broth to boiling. Stir in saffron; set aside.
• Meanwhile, in large paella pan or 3-inch-deep 12-inch ovenproof skillet, cook sausage over medium heat about 5 minutes, stirring occasionally, until brown. Move sausage to one side of pan. Add bell peppers and onion to pan. Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling. Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat. Cover and simmer 15 minutes; remove from heat.
• Stir in shrimp and peas. Cover and simmer about 10 minutes or until rice is tender. Sprinkle with parsley.

RICK BAYLESS' MEXICAN PAELLA WITH SHRIMP, MUSSELS, AND CHORIZO

Steps:

• The broth and flavorings. In a large (12-quart) stock pot, combine the broth and salt. Measure in 1 gallon of water, cover the pot and set over medium-low heat.
• Roast the fresh tomatoes on a rimmed baking sheet 4 inches below a preheated broiler until blackened and blistered, about 6 minutes per side. Cool, then peel (if you wish). Scoop the tomatoes (fresh roasted or canned roasted) into a blender or food processor, along with all their juices. Puree and set aside.
• Roast the poblanos over a gas flame or 4 inches below a preheated broiler, turning frequently, until blackened all over, about 5 minutes for the open flame, 10 minutes under the broiler. Collect in a bowl and cover with a kitchen towel. When cool rub off the blackened skin and pull out the stem and seed pod, then tear the chiles open, scrape out the seeds and rinse briefly under cold water to remove stray bits of skin and seeds. Chop into ½-inch pieces.
• Brown the chicken. Sprinkle the skin side of the chicken thighs with salt. Set the paella pan over the burner or wood fire-the burner set on high, the wood fire stoked to an impressive blaze. Give the pan a minute or so to heat up, then add the olive oil. Tip the pan to distribute the oil, then immediately start laying in the chicken, skin-side down. Sprinkle with salt. Fry-move the pieces around as necessary to ensure they're not sticking and that they are cooking evenly-until the skin is deeply golden, about 10 minutes. Turn the chicken thighs over (I like to do this with a pair of tongs), and fry until browned and cooked through (juices from a small cut at the thickest part will run clear), 8 to 10 minutes longer. Remove to a rimmed baking sheet and keep warm in a low oven.
• Cook the flavorings. Immediately add the onion and chorizo to the pan. Stir (I use a long-handled grilling spatula), breaking up lumps of chorizo, until the chorizo is cooked through and the onion is beginning to brown, about 10 minutes. Add the garlic and stir for a couple of minutes longer. Stir in the tomatoes and poblanos, and cook, stirring nearly constantly, until the mixture is very thick and the oil has separated from it, 7 or 8 minutes.
• Start cooking the rice. If using wood, make sure you fire is still stoked to burn very hot. Add the rice to the flavorings, stir to combine, and keep stirring for 4 or 5 minutes, until a good portion of the rice has turned from translucent to milky white. Pour in the broth mixture and set a timer for 12 minutes. Stir once a minute, slowly and thoroughly scraping across the bottom of the pan and moving the rice from edges into the center. At 12 minutes, the rice should have absorbed enough liquid to look like risotto. Check a kernel of rice: it should be getting soft, but still have a tiny bit of chalkiness at the center. If the rice doesn't look or taste ready, let it cook another minute or two.
• Add the chicken and shellfish. Working quickly (I usually ask for help from a guest at this point), nestle the chicken thighs into the center of the rice, lay the shrimp in a ring around the chicken and arrange the mussels in the rice around the edge of the pan. Cover the pan with two pieces of heavy duty foil (it's typically 18 inches wide) or with a folded-up tablecloth. Turn the burner to its lowest setting or remove the burning logs from under the paella (but leave the embers). Let stand for 10 minutes to cook the shrimp and mussels and finish cooking the rice.
• Serving the paella. Uncover the paella and sprinkle with the peas, parsley, and, if you're using it, the tequila. Using a large serving spoon, gently fluff the mussels and shrimp into the rice mixture. (You can do the same thing with the chicken, but it's more difficult.) You can breathe a sigh of relief. You're ready to serve.

BAKED 'PAELLA' WITH SHRIMP, CHORIZO AND SALSA VERDE

Steps:

• Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
• Add 6 tablespoons/90 milliliters oil, the parsley, half the chile, the roughly chopped garlic, 1/4 teaspoon salt and a grind of pepper to the bowl of a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed. Scrape half the salsa verde into a medium bowl and reserve the remaining salsa verde.
• Keeping the heads and tails intact, remove and discard the shrimp shells and transfer the head-on shrimp into the medium bowl with the salsa verde. Add the halibut, lemon juice, 3/4 teaspoon salt and a good grind of pepper to the bowl with the shrimp and gently toss to combine. Transfer to the refrigerator to chill while you continue with the rest.
• Add the chorizo, tomatoes, onion, tomato paste and the remaining sliced garlic, chile and 3 tablespoons oil to a large (about 15-by-10 inches/40-by-28 centimeters), deep metal roasting pan and toss to coat. Transfer to the oven and cook until sauce is thickened and browned at the edges, stirring once halfway through, about 20 minutes.
• Stir the rice, artichokes, bell pepper, paprika, saffron, 1 1/2 teaspoons salt and a good grind of pepper into the pan. Pour in the stock and hot water and stir well to combine. Cover with foil and return to the oven until the rice is cooked through and most of the liquid has been absorbed, about 25 minutes. Increase the oven temperature to 500 degrees Fahrenheit/260 degrees Celsius.
• Remove the pan from the oven, remove the foil and top with the marinated shrimp and halibut, gently pushing them into the rice without mixing it around too much. Return to the oven, uncovered, until the shrimp and halibut have cooked through, about 5 minutes.
• Spoon the reserved salsa verde over the paella. Serve warm, with the lemon wedges alongside.

SAFFRON SHRIMP PAELLA

Steps:

• In a medium heavy skillet with 2-inch sides, warm the oil over medium heat. Add the onion and bell pepper. Cook for 6 minutes until softened, stirring often. Stir in the garlic, saffron, paprika, and salt and pepper to taste. Add broth and rice.
• Bring to a boil; reduce the heat to low; cover and simmer for 12 minutes until the rice is almost tender. Nestle the shrimp and peas in the rice, and add 1/4 cup (or more) of the broth to moisten. Cover and cook until the shrimp are just opaque in the center, about 5 minutes. Season to taste with salt and pepper. Serve.

SHRIMP PAELLA

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a large skillet over medium heat, saute the garlic and shrimp for about 5 minutes or until pink.
• Pour in broth, tomatoes and saffron; bring to a boil, stirring frequently. Stir in 2 cups of the cooked rice and reduce heat to low. Cook for an additional 5 minutes.

SUNNY'S EASY MUSSELS AND SHRIMP PAELLA POUCHES

Steps:

• For the seafood: Combine the olive oil, paprika, garlic, lemon zest, a pinch of salt and a few grinds of black pepper in a small bowl. Combine the frozen mussels and shrimp (still frozen) in a large bowl and drizzle the mixture over the top. Toss the seafood to evenly coat.
• For the pouches: Lay four 16- to 20-inch-long pieces of nonstick aluminum foil out on a flat surface and top each one with a piece of parchment paper the same size. Divide the ingredients equally amongst each pouch, starting with the onions in the center of each in a 3-by-5-inch rectangle. Top the onions with the tomato halves, a pinch of salt, rice, peas, then seafood. To close, pull the long sides up over the mixture to meet and fold down together leaving some room for steam (about an inch above your pile), then close the short ends and fold upwards for easy opening.
• Set the oven or grill to 375 degrees F.
• Arrange the pouches on a baking sheet if using the oven, just in case you have a tiny spill. Bake or place the pouches over the indirect heat and cook for 25 minutes. Remove one and open gently; if the mussels are not open and the shrimp are still a bit underdone, close and continue to cook for 5 more minutes. Remove the pouches, and, when cool enough to handle, open and spritz with lemon and garnish with parsley.

SHRIMP PAELLA WITH CHORIZO

Steps:

• Shrimp are normally an ingredient in paella and so is chorizo but I left the chicken and several other ingredients out to simplify it for you.
• In a large saute pan heat chorizo over medium heat until fat is rendered, about 3 minutes. Add garlic and cook, stirring, until fragrant. Add tomato, chicken broth, and saffron; bring to a simmer. Season generously with salt and pepper. Add rice and frozen peas; stir to combine. Cover and bring up to a simmer. Let cook for about 2 minutes. Season shrimp with salt and pepper and lay on top of rice mixture. Cover and continue to cook until shrimp are just done, about 4 more minutes. Season with salt and pepper, if necessary, and serve.

QUICK SKILLET PAELLA WITH SHRIMP AND TOMATOES

Steps:

• In a large skillet, heat oil and garlic over medium. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.
• Add wine and cook, stirring, until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, 10 minutes.
• Stir in shrimp and peas, cover, and cook until shrimp is opaque throughout, 6 minutes. Season with salt and pepper.

SHRIMP & BROCCOLI BROWN RICE PAELLA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion, red pepper and mushrooms; cook and stir 6-8 minutes or until tender. Stir in rice, garlic and seasonings; cook 1-2 minutes longer., Stir in stock; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until liquid is absorbed and rice is tender. Add shrimp and broccoli; cook 8-10 minutes longer or until shrimp turn pink. Stir in peas; heat through. Freeze option: Place cooled paella in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little stock or water if necessary.

SHEET-PAN PAELLA WITH CHORIZO, MUSSELS, AND SHRIMP

Steps:

• Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.
• Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout.
• Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more.
• Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.

SHRIMP PAELLA

Steps:

• 1. Heat oil in 10"-12" paella pan (or large skillet) over medium-high heat. Add onions and chorizo; cook until onions are tender and chorizo turns golden brown, about 7 minutes. Stir in garlic; cook until fragrant, about 30 seconds more.
• 2. Add 1 3/4 cups water to pan; bring to boil. Stir in contents of yellow rice mix and alcaparrado. Boil rice mixture 1 minute; tightly cover pan. Reduce heat to medium-low; simmer until rice is tender and water is absorbed, about 25 minutes, adding shrimp and clams after 12 minutes.
• 3. Arrange pimiento strips over rice; sprinkle with parsley. Serve immediately.

ONE-HOUR SHRIMP PAELLA

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add smoked ham, onions, and bell pepper, and sauté until golden brown, about 8 minutes. Stir in saffron and paprika, then 3 cups broth and rice. Bring to boil. Sprinkle with salt and pepper. Reduce heat to low, cover, and simmer until rice is almost tender, about 15 minutes. Nestle shrimp into rice, top with olives, and drizzle with 1/4 cup (or more) broth to moisten. Cover and cook until shrimp are just opaque in center, about 6 minutes. Season to taste with more salt and pepper.

PAELLA WITH CHICKEN, SHRIMP, CHORIZO AND PEAS

Steps:

• Method: 1. In a medium-large bowl, mix up 2 T olive oil, oregano, paprika, and salt and pepper. Stir in your cut chicken pieces. Cover this and refrigerate. 2. Heat up 2 T of olive oil in a large frying-pan (or paella pan) over medium temp. Stir in the garlic, red pepper, and rice. Cook (for about 3 minutes) and stir this in order to coat the rice with oil. Now stir in saffron, bay leaf, chicken stock, parsley, and lemon zest. Bring this to a boil, cover it, and reduce heat to medium-low. Simmer for approximately 20 minutes. 3. Meanwhile, heat 2 T of olive oil in a separate fryingpan over medium heat. Then stir in your marinated chicken and onion and cook for about 5 minutes. Stir in the chopped bell pepper and sausage. Cook this for 5 minutes. Stir in your shrimp and peas and cook until both sides of the shrimp are pink. 4. Spread your cooked rice mixture onto a serving dish and top with your meat and seafood.

COUSCOUS PAELLA WITH SHRIMP

Steps:

• Heal oil in a large heavy-bottom pot over medium-high heat. Add onion, garlic and peppers. Cook for 8 minutes, or until tender, stirring occasionally.
• Add salt, black pepper, thyme, red pepper flakes and turmeric. Stir in broth, 1 cup water and the peas. Bring to a simmer and add shrimp. Simmer, covered, for 2 minutes or until the shrimp is cooked through.
• Remove from heat; stir in couscous. Cover and let stand 5 minutes. To serve, fluff with fork and garnish with olives.