Paella can be a bit intimidating. Traditionalists will tell you that you need a specific pan, a specific fire, and that covering the rice is a crime. But in a regular home kitchen, getting the rice cooked through evenly without burning the bottom is the biggest challenge. This recipe uses a “steam-finish” method—covering the pan with parchment and foil—which might break a few traditional rules, but it guarantees tender, fluffy rice every single time.
I’ve also found that using a mix of whole and peeled shrimp makes a huge difference. Cooking a few whole shrimp (heads and all) in the base oil releases a deep, oceanic sweetness that you just don’t get from peeled shrimp alone. It makes the whole dish taste like it came from a seaside restaurant, even if you made it on a Tuesday night.
Ingredients
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 2 cups short-grain rice (Bomba or Arborio work best)
- 4 cups seafood stock (approximate amount needed for 2 cups rice)
- 1 large pinch saffron threads
- 2 cups chopped tomatoes
- 4 large whole shrimp (shell and head on)
- 6 large shrimp (peeled and cleaned)
- Salt and black pepper
- Garnish: Fresh cilantro and lemon wedges
Instructions
- Flavor Base: Heat the oil in your widest skillet. Sauté the onions until soft. Toss in the unpeeled whole shrimp and cook just until they turn pink. Add a splash (about 1/2 cup) of the stock and boil for a minute to get all that shrimp flavor into the liquid. Fish the shrimp out and set them aside—we’ll put them back later.
- Bloom Saffron: Dissolve your saffron in a little bit of hot stock. It should turn a vibrant orange-red.
- Build the Broth: Add the chopped tomatoes, the saffron mixture, and the rest of the stock to the pan. Season with salt and pepper. Bring it to a rolling boil.
- Add Rice: Rinse your rice well and distribute it evenly across the pan. Give it one gentle shake to level it out, but try not to stir it too much after this point.
- Top and Cover: Arrange the peeled raw shrimp and the cooked whole shrimp on top of the rice. Turn the heat down to low. Cover the pan with a sheet of parchment paper and then seal it tight with foil (or a lid).
- Cook: Let it simmer undisturbed for about 25 minutes. The rice should absorb the liquid and become tender. Garnish with cilantro and lemon before serving.
Why You’ll Love This Recipe
- Foolproof Rice: The parchment paper trick traps steam, ensuring the top layer of rice cooks just as well as the bottom layer.
- Cost Effective: By using just a few whole shrimp for flavor and peeled ones for eating, you get the best of both worlds without needing a pound of expensive prawns.
- One Pan: It’s a beautiful centerpiece that goes straight from stove to table.
Chef’s Tips for Perfection
- The Rice Matters: Try to find “Bomba” or “Calasparra” rice. If you can’t, Arborio (risotto rice) is a decent substitute, though it can be a bit stickier. Avoid long-grain or Basmati rice if you want that authentic texture.
- Don’t Stir: Once the rice is in and the heat is down, resist the urge to stir. Stirring releases starch and makes the dish creamy (like risotto), whereas paella should have distinct grains.
- Saffron: If you don’t have saffron, a pinch of turmeric or paprika can provide color, though the flavor won’t be quite the same floral note.
Storage and Reheating
Paella is best eaten fresh. If you have leftovers, store them in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water to steam the rice back to life. Microwave reheating often makes the shrimp rubbery, so avoid it if possible.
Nutritional Notes
This is a lean, protein-packed meal. To make it lighter, you can reduce the amount of oil, but the fat is essential for carrying the flavor of the aromatics and saffron.
(Shrimp Paella)
