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Spanish Shrimp Paella

The most delicious national dish of sunny Spain — it'll win over everyone! Paella is a world-famous Spanish classic, and when my husband and I flew to Spain on vacation, it was the very first thing I wanted to try. That evening we headed to a little restaurant on the coast that, as our guide told us, was known for its paella. When our order arrived, I was a bit surprised — the dish looked a lot like pilaf. But its wonderful flavor completely won me over. I asked the chef to share his secret, and I flew home from Spain with this recipe in hand.

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Spanish shrimp paella
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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 24 % 7 g
Fats 21 % 6 g
Carbohydrates 55 % 16 g
144 kcal
GI: 18 / 82 / 0
  • So, let's get to the cooking. Any heavy-bottomed skillet or a pilaf pot works well for paella. First, cut the chicken, pork, and squid into small, thin pieces. Don't worry if they aren't perfectly even — just be sure to cut with the grain, not against it. Once the meat and squid are done, move on to the bell pepper: halve it, remove the seeds, and dice it into roughly ½-inch (1 cm) pieces. Next, finely chop the onion and garlic — fresh young garlic is best here, as it's more fragrant. While you're chopping, set the pan on to heat. Add the oil as the pan warms up, so the olive oil's aroma carries into the dish. Once it's hot, add the meat and squid, then the shrimp, and fry over medium heat in the oil; remove and set aside. In the same pan, add the onion, garlic, and bell pepper. As soon as the onion turns translucent, add the rice, peas, and a tablespoon of ground saffron, then pour in a quart (1 liter) of broth. The broth is easy to make: put half a chicken, a whole peeled onion, 2 carrots, and a bay leaf in a pot of cold water and simmer over low heat until the chicken turns white, skimming off the foam. Simmer the rice in the broth over low heat for 10 minutes, stirring constantly. Then add the meat, squid, and shrimp along with another spoonful of saffron, and simmer 10 minutes more. And the paella is ready!

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

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Shrimps peeled frozen - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Fried squid - 175  kcal/100g
  • Boiled squid - 110  kcal/100g
  • Squid fresh - 74  kcal/100g
  • Garlic - 143  kcal/100g
  • Saffron - 310  kcal/100g
  • Green peas fresh - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Broth - 15  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

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