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Shrimp Paella

Make this famous Spanish dish! It's delicious and easy! Shrimp paella is a dish from Spain that isn't hard to make at home, and it calls for the most ordinary ingredients. You can swap the pricey saffron for turmeric, though traditionally the rice is tinted with saffron. The result is a tasty everyday dish that'll shake up the family menu and is sure to be a hit. It's also a fine choice to serve to family or friends who drop by.

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Paella with shrimp
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 8 g
Fats 19 % 5 g
Carbohydrates 52 % 14 g
133 kcal
GI: 14 / 86 / 0
    1. Preheat the oven to 350°F (180°C), and start on the paella while it heats. 2. Prep the ingredients: slice the chorizo into thin rounds; peel and finely chop the onion; wash the bell pepper, pat it dry, cut out the stem, halve it and remove the seeds, then chop it into small pieces; peel the garlic cloves and mince them with a knife or a fine grater; wash the tomatoes, pat them dry, and cut them into small cubes; rinse the rice well until the water runs clear. 2. Set a small skillet over medium heat and get it nice and hot. Add the chorizo rounds and fry them for 1–2 minutes per side, until crisp. Transfer the cooked sausage to a wide plate lined with a paper towel to drain off the fat. 3. In a deep skillet (or a paella pan or cauldron), heat the oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Cook everything together, stirring, for 5 minutes, until softened, then add the rice and smoked paprika, stir, and cook for 1 minute. 4. Add the tomatoes and saffron (or turmeric) to the rice, pour in the chicken broth, stir, and bring to a boil. Once the liquid boils, add the chorizo, stir again, and take the pan off the heat. 5. Cover the pan with a double layer of foil and put it in the preheated oven for 25 minutes. When the time is up, open the oven, add the shrimp and peas, and re-cover with foil. Bake everything together for 7 minutes — the rice should turn soft and the shrimp should cook through. 6. Wash the lemons and parsley. Scrub the lemons with a sponge to wash off any wax coating, pat them dry, and cut them into nice large pieces. Wash the parsley, dry it, and leave the leaves whole. 7. Garnish the finished paella with lemon and parsley and serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Peeled frozen shrimp - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Fatty sausage - 436  kcal/100g
  • Pork sausage - 274  kcal/100g
  • Veal sausage - 316  kcal/100g
  • Cured meat - 264  kcal/100g
  • Veal liver sausage - 265  kcal/100g
  • Mortadella - 345  kcal/100g
  • Bologna sausage - 232  kcal/100g
  • Fried veal sausage - 343  kcal/100g
  • Fried pork sausage - 364  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Raw brown rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • Fortified white rice, raw - 363  kcal/100g
  • Fortified white rice, boiled - 109  kcal/100g
  • Parboiled long-grain white rice, raw - 369  kcal/100g
  • Parboiled long-grain white rice, boiled - 106  kcal/100g
  • Instant rice, dry - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Parsley - 45  kcal/100g
  • Saffron - 310  kcal/100g
  • Fresh green peas - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Chicken broth - 19  kcal/100g

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