Easy Shrimp Paella Recipe

An easy shrimp paella served in a bowl with a lemon wedge and garnished with parsley.

This Easy Shrimp Paella recipe needs only 10 main ingredients, 30 minutes, and one pan. It's naturally gluten-free and dairy-free and can be made with or without saffron. Substitute green peas for an easy vegan paella.

Course Dinner

Cuisine Spanish

Keyword easy paella recipe, shrimp paella, paella recipe without saffron, easy vegan paella, quick paella recipe, healthy paella recipe, simple paella recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 325kcal

Author Jamie

Ingredients

16 uncooked shrimp , tails removed and deveined (see notes for vegan*)
2 tablespoons olive oil
1 medium yellow onion diced
2 red bell peppers sliced thinly and halved
2 cloves garlic minced
1 cup tomato puree
1 ½ cups uncooked arborio rice
2 ¼ cups vegetable broth
1 lemon juiced (1 lemon provides about 2 tablespoons of juice)
¼ cup chopped Italian flat leaf parsley

Spices

1 teaspoon paprika
¼ teaspoon turmeric or saffron -- see notes**
2 medium Bay leaves
½ teaspoon ground cumin
¼ teaspoon ground cayenne pepper

Instructions

Sear the shrimp: In a large frying pan on medium heat, sear the shrimp -- cook for about 2 minutes total, flipping mid-way. Remove shrimp from the pan and set aside.
Saute the vegetables: Add oil, onion, and bell pepper to the pan. Cook on medium-high heat for 5 minutes or until the vegetables begin to soften, stirring on occasion to prevent burning or sticking. Lower the heat to medium and add garlic. Cook, stirring constantly, for about 2 minutes or until garlic is fragrant and golden brown.
Make the Sauce: Add tomato puree, rice, broth, parsley, and spices. Bring to a low boil for 15 minutes or until rice is mostly cooked, stirring on occasion.
Combine: Add shrimp and bury them in the paella. Cook for 5 minutes more, stirring as needed. For a vegan paella, replace shrimp with pre-cooked or thawed frozen green peas.
Finish: Turn off the heat. If rice is still too firm, cover with a lid and towel (still no heat) until liquid is absorbed and rice is al dente. Add lemon juice or serve with lemon wedges and enjoy!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

*Vegan/Green Peas: If adding green peas, add thawed or pre-cooked peas at the same time (or in place of) shrimp in step 4 of this recipe. I recommend thawing frozen peas first to keep cooking times consistent.

**Saffron: If using saffron, soak 2-3 strands in 2 tablespoons of warm water while you prep. Then add the saffron and water in place of turmeric in this recipe.

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