Shrimp Paella

Serves: 3-4 people


  • Shrimp, peeled, deveined, and tail on
  • 625ml of chicken broth (or any other broth)
  • 250g long grain rice
  • 1/2 onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 5 garlic cloves, minced
  • 1-2 tsp smoked paprika
  • 1 cup frozen peas
  • Lemon, cut into wedges
  • Saffron
  • Parsley, coarsely chopped
  • Salt and pepper, to taste


First, prepare the shrimp, season it with salt and pepper, then set it aside. In a pot, warm up the broth and sprinkle the saffron. Keep the broth on low heat.

In a cast iron pan (or any other pan), bring it to medium high heat and add in some olive oil. Once the pan is heated through, add in the shrimp and cook for about 2-3 mins, flipping once halfway through. Make sure not to overcook the shrimp, and remove them from the pan once done. In the same pan, add in a little bit more olive oil, then sauté the onions first. When the onions become somewhat translucent, add in the bell peppers and garlic. Stir the vegetables for about 2-3 minutes, then add in the rice, along with paprika. Ensure that every grain is coated with the paprika and olive oil. Next, add in the saffron broth and bring it to a boil with a lid over it. Once boiling, turn down the heat to a simmer and allow the rice to cook for about 15 minutes.

While waiting for the rice to cook, bring a pot of water to a boil and cook the frozen peas for about 2-3 minutes, then set aside. Once the rice is done, taste for seasoning of salt and pepper. Add in the peas and mix it around. Place the cooked shrimp on top, garnish with chopped parsley and serve with lemon wedges.


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