We’re making Smoky Shrimp Paella, a delicious and savory dish that’s perfect for a fun weekend dinner or impressing your guests.

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This recipe isn’t your traditional paella, but it packs all the classic flavors with a touch of smokiness that adds a whole new dimension. So, grab your paella pan, crank up the heat, and let’s get cooking!

In a large paella pan or skillet, heat the olive oil over medium-high heat until shimmering.  Peel and devein your shrimp. Then pat them dry and season with salt and pepper. Add them to the pan and cook for 2-3 minutes per side, or until lightly golden and cooked through. Remove the shrimp from the pan and set aside.

Reduce the heat to medium and add the onion. You will want to cook this for 5-7 minutes, or until softened and translucent. Then add garlic and cook for 30 seconds just enough to release the flavor.

Stir in the smoked paprika, cumin, tomato paste, anchovy paste and saffron. Cook for another minute, letting the spices release their fragrance.

Do not rinse your rice as we want the extra starch as a thickener in our sauce. Add the rice to the pan and stir to coat it with the spices. Cook for 2-3 minutes, or until the rice becomes slightly translucent.

Add in the seafood broth and water. I make my own seafood broth from shrimp shells and lobster shells. You can also use clam juice. Bring to a boil, then reduce heat to low, cover the pan, and simmer for 25 minutes, or until the rice is almost cooked through and most of the liquid is absorbed.

Now add the frozen peas and cook for 5 more minutes, or until the peas are heated through and the rice is fully cooked. Add the shrimp and clams with juice and cook over medium heat for 1 to 2 minutes.

Remove the pan from heat and fluff the rice with a fork. Stir in the chopped parsley and season with additional salt and pepper to taste. Let the paella sit for 5 minutes before serving. Garnish with lemon wedges and enjoy the explosion of smoky flavors!

Tips & Tricks:

• For an even smokier flavor, you can add a smoked chorizo sausage to the recipe, diced and cooked with the aromatics.
• Don’t overcook the rice! It should be slightly al dente and have a bit of a bite.
• If you don’t have saffron, you can substitute it with a pinch of turmeric for a hint of color and flavor.
• Feel free to customize the vegetables! Other options include artichoke hearts, asparagus, or chopped green beans.
• This recipe is easily doubled or tripled to feed a crowd.

Recipe

Smoky Shrimp Paella: A Taste of Spain with a Twist! 

1/4 cup extra-virgin olive oil

1 pound large shrimp, peeled and deveined

Salt and freshly ground black pepper

1 cup short-grain rice (arborio or Valencia preferred)

1 medium onion, diced

2 cloves garlic, minced

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon saffron threads 

1 tablespoon anchovy paste

1 tablespoon tomato paste

1 can clams and juice, 6.5 oz.

2 cups seafood broth

1 cup water

1/2 cup frozen peas

1/4 cup chopped fresh parsley

Lemon wedges, for serving

In a large paella pan or skillet, heat the olive oil over medium-high heat until shimmering.  Season the shrimp with salt and pepper. Add them to the pan and cook for 2-3 minutes per side, or until lightly golden and cooked through. Remove the shrimp from the pan and set aside.

Reduce the heat to medium and add the onion. Cook for 5-7 minutes, or until softened and translucent. Then add garlic and cook for 30 seconds.

Stir in the smoked paprika, cumin, tomato paste, anchovy paste and saffron. Cook for another minute, letting the spices release their fragrance.

Add the rice to the pan and stir to coat it with the spices. Cook for 2-3 minutes, or until the rice becomes slightly translucent.

 Add in the seafood broth and water. Bring to a boil, then reduce heat to low, cover the pan, and simmer for 25 minutes, or until the rice is almost cooked through and most of the liquid is absorbed.

Add the frozen peas and cook for 5 more minutes, or until the peas are heated through and the rice is fully cooked. Add the shrimp and clams with juice and cook over medium for 1 to 2 minutes.

Remove the pan from heat and fluff the rice with a fork. Stir in the chopped parsley and season with additional salt and pepper to taste.

Let the paella sit for 5 minutes before serving. Garnish with lemon wedges and enjoy the explosion of smoky flavors!