Spain is famously known for their paella Valenciana, the incredible rice dish that hails from the region of Valenica. In this post, I introduce to you a different type of paella, a Spanish Paella Campera with Vegetables & Shrimp. This paella is loaded with vegetables and offers an incredible flavor. It´s easy to make, uses simple ingredients and done in about 45 minutes.
This paella campera is a very old recipe, from back in the day when there where no grocery stores. To make this paella, people would grab a bounty of vegetables from their gardens, along with whatever protein they had around, either a chicken or a rabbit. For those on the coast, whatever fish was catched that day.
In the modern world we live in today, the skies the limit to whatever vegetables or proteins you can add to this paella. I used a combination of bell peppers, carrots, garlic, onions, broad beans and shrimp. The broad beans I used are sold precooked and frozen here in Spain. If you can´t find them like that in your area, you can just use jarred ones.
To make this paella campera, make sure you use a paella pan, round rice, which is very similar to medium-grain rice and some high-quality saffron. I used saffron threads from Golden saffron. Their saffron is grade 1 high-quality premium saffron. In my opinion, one of the best saffrons money can buy, and it´s what gives this dish that amazing flavor.
Watch the Video Below on How to Make this Spanish Paella Campera with Vegetables & Shrimp
Spanish Paella Campera with Vegetables & Shrimp
- 1/4 cup extra virgin olive oil
- 4 cloves garlic
- 1/2 brown onion
- 1 carrot
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1/2 cup frozen precooked fava beans (broad beans)
- 1/2 tsp sweet smoked Spanish paprika
- 1/2 cup tomato sauce
- 2 1/4 cups vegetable broth
- 1/2 tsp saffron threads
- 1 cup round rice
- 12 raw jumbo shrimp peeled and deveined
- sea salt
- black pepper
- lemon to garnish
Finely mince 4 cloves of garlic, finely dice 1/2 of an onion, peel 1 carrot and roughly dice it, roughly dice 1/2 of a red & 1/2 of a green bell pepper and season 12 raw jumbo shrimp with sea salt & black pepper
Heat a paella pan with a medium-high heat and add a 1/4 cup of extra virgin olive oil, after 2 minutes add the diced bell peppers and the diced carrot and mix around with the oil, after 5 minutes make a well in the middle and add the diced onions and minced garlic, mix with the oil, 2 minutes later add 1/2 tsp of sweet smoked paprika and season everything with sea salt & black pepper, mix it all together until well combined
Next add 1/2 cup of canned tomato sauce, 1/2 cup of frozen broad beans and season again with sea salt, mix it all together until well combined, 2 minutes later add 2 1/4 cups of vegetable broth and pinch in 1/2 tsp of saffron threads, give it a gentle mix and let it come to a boil, then add 1 cup of round rice and gently mix it all together so everything is evenly distributed, after this no more mixing the rice, but you can give the pan a quick shake once in a while
About 8 minutes after adding the rice, add the shrimps into the paella pan, 2 minutes later lower the fire to a low-medium heat and simmer for 5 minutes, then hit it back to a medium-high heat to achieve the socarrat, the famous layer of caramelized rice underneath, after 1-2 minutes remove the pan from the heat and cover with a dish cloth, after 5 minutes uncover the paella and garnish with lemon slices, enjoy!
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