– Spanish Paella Recipe with Shrimp & Artichoke Hearts –
In the paella world, there is so much more than just the typical chicken and rice version. Take for example this Spanish Paella Recipe with Shrimp & Artichoke Hearts, loaded with layers of flavors, easy to make and done within 45 minutes. I´m a sucker for paella, heck I´ve been eating it every sunday for the majority of my life, so I love to mix ingredients around to create new paella flavors. The combination of artichoke hearts along with the shrimp and spices offers a great balance of flavors and textures that is simply stunning. To make this recipe super easy and inexpensive I used canned artichoke hearts and frozen shrimp. By simple patting down the canned artichoke hearts to remove excess liquids and thawing out the frozen shrimp, all the flavors come together in a very easy and budget friendly way 🙂 .
– The Secret to a Perfect Paella –
Making a paella correctly takes practice, but with some simple guidance you can start pumping out paellas within a few attemps. The difference between a paella and a typical rice dish is more than just the ingredients used. You have to use Bomba Rice, this is the authentic rice exclusively used for paella. You need a Paella Pan that way the rice can cook correctly and finally paella is not like risotto, it´s a dry rice not a creamy rice that is untouched once added to the pan. Watch the video below on how to make this Spanish Paella Recipe with Shrimp & Artichoke Hearts or check out the recipe card below, which you can print. Salud!
Watch the Video Below on how to make this Spanish Paella Recipe with Shrimp & Artichoke Hearts
Spanish Paella Recipe with Shrimp & Artichoke Hearts
- 1/4 cup extra virgin Spanish olive oil
- 1 can artichoke hearts (500 g) 14 oz
- 1/2 red bell pepper
- 4 cloves garlic
- 1/2 tsp smoked paprika
- 1/2 cup tomato puree
- 2 1/2 cups water
- 1/4 tsp saffron threads
- 1 cup bomba rice
- 15 uncooked peeled and deveined jumbo shrimp
- pinch sea salt
- pinch black pepper
- fresh parsley
Drain a can of artichoke hearts and pat them dry, finely mince 4 cloves of garlic, finely dice 1/2 of a red bell pepper, pat dry 15 jumbo shrimp that have been peeled and deveined and season them with sea salt and freshly cracked black pepper and reserve 1 cup of Spanish bomba rice
Heat a paella pan with a medium-high heat and add a generous 1/4 cup of extra virgin Spanish olive, 1 minute later season the oil with sea salt and add the artichoke hearts and cook for about 4 minutes until they start to brown, then make a well in the middle and add the diced bell peppers and cook for 3 minutes, make another well in the middle and add the minced garlic and cook for 30 seconds, season with a generous 1/2 teaspoon of smoked paprika and mix it all together, then add 1/2 cup of tomato puree, season with sea salt and freshly cracked black pepper and mix it all together until well combined
After cooking the tomato puree for 1 minute add 2 1/2 cups of water, a 1/4 teaspoon of saffron threads (pinch them into the water), season again with sea salt and give it a gentle mix, once it comes to a boil add the 1 cup of bomba rice and gently distribute the rice with a wooden spoon, then add the 15 jumbo shrimp, after 2 minutes flip the shrimp around, at this point do not mix the rice, you can give the pan a quick shake once in a while, 10 minutes after adding the rice lower the fire to a low heat, 3 minutes later and there is very little water left heat it back to a medium-high heat for 2 minutes to achieve the socarrat, remove the pan from the heat and cover for 5 minutes
After 5 minutes uncover the paella and garnish with lemon wedges and fresh parsley, enjoy!
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