Shrimp and Garlic Paella
A Spanish-inspired dish featuring succulent shrimp, savory flavors, and a hint of smokiness. Paella is traditionally cooked over an open flame, but this recipe adapts it for a stovetop or oven.
Ingredients
- ●1 pound large shrimp, peeled and deveined gambasfresh or frozen, thawed
- ●3 cloves garlic, minced al ajilloor 1 tablespoon garlic powder
- ●1 teaspoon smoked paprika (optional) quickoptional for smoky flavor
- ●1 teaspoon saffron threads, soaked in 2 tablespoons hot water savoryor 1/2 teaspoon saffron powder
- ●1 cup uncooked Calasparra rice spanishor other short-grain rice
- ●3 tablespoons olive oil olive oilfor cooking
- ●2 cups chicken broth, warmed chicken brothhomemade or store-bought
Instructions
- 1
Heat the olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant.
- 3
Add the smoked paprika (if using) and cook for 1 minute, stirring constantly.
- 4
Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
- 5
Add the saffron mixture and cook for 1 minute, stirring constantly.
- 6
Add the rice and cook for 1-2 minutes, stirring constantly, until the rice is coated in the oil and slightly toasted.
- 7
Add the chicken broth and bring to a boil.
- 8
Reduce the heat to low and simmer, covered, for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
- 9
Remove from heat and let rest, covered, for 5 minutes before serving.