Shrimp Paella Recipe - Allrecipes.com
Shrimp Paella Recipe
  • READY IN 30 mins

Shrimp Paella

Recipe by  

"This is a simple paella that is fast and tastes great. I even got my kids to eat it."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In a large skillet over medium heat, saute the garlic and shrimp for about 5 minutes or until pink.
  3. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2003

The Paella came out great. I added a little bit of sugar to cut the bitter taste of the tomatoe juices. Overall, really good. Next time I wil add more seafood, i.e. Scallops, and/or clams.

 
Most Helpful Critical Review
Jan 19, 2010

It was okay. I used saffron yellow rice like others suggested. I definitely think the chicken broth isn't necessary (I only used a couple of ounces and I think it just made it wet and mushy). Next time, I'll cook the yellow rice in chicken broth instead of water and not add chicken broth in the end. I think sauteed onion would be a good addition. Lastly, I added a large spoon full of capers.

 
Nov 21, 2008

Very easy and tasty. I used a package of saffron rice instead of white rice because I didn't have any saffron but it still turned out great. It could use a little more seasoning but it's easy to add your own flavorings. Also, mine was a little watery so next time I will drain the tomatoes and use a little less broth, but I will definitely make this recipe again

 
Sep 10, 2006

Excellent recipe, tastes great with a little red onion, kosher salt & cracked pepper!!!!!

 
Nov 12, 2005

Very Bland.

 
Feb 11, 2011

Only had some "Spanish" rice mix for this, so used it, and added some cumin because of that. It was a little soupy the first time, but tasted great; the leftovers were the perfect texture! So I wouldn't decrease the liquid unless you are eating an entire batch right away. The chicken broth adds complexity, so just reduce amounts of both borth and tomatoes instead of eliminating the broth altogether.

 
Jun 22, 2011

I made this with tumeric instead....a 12 serving option needs 2 1/4 tsp.

 
Apr 26, 2010

made this for the first time and its fab. tkx so much. I added some frozen mixed Mexican vegies.

 

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Nutrition

  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 23 g
  • 7%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 1.2 g
  • 2%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 21.3 g
  • 43%
  • Sodium
  • 359 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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