Best Saffron Shrimp Paella Recipes

Saffron Shrimp Paella image

Provided by Harley Pasternak, M.Sc.

Yield Serves 2

Number Of Ingredients 11

1/2 teaspoon olive oil
1 small onion, chopped
1/2 red bell pepper, chopped
3 cloves garlic, chopped
1/4 teaspoon saffron threads, crumbled
1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
Salt and black pepper
1 can (14 1/2 ounces) reduced-sodium chicken broth, plus more if needed
3/4 cup arborio rice
6 ounces peeled, deveined large shrimp (uncooked or thawed cooked frozen)
1/2 cup frozen small peas, thawed

Steps:

In a medium heavy skillet with 2-inch sides, warm the oil over medium heat. Add the onion and bell pepper. Cook for 6 minutes until softened, stirring often. Stir in the garlic, saffron, paprika, and salt and pepper to taste. Add broth and rice.
Bring to a boil; reduce the heat to low; cover and simmer for 12 minutes until the rice is almost tender. Nestle the shrimp and peas in the rice, and add 1/4 cup (or more) of the broth to moisten. Cover and cook until the shrimp are just opaque in the center, about 5 minutes. Season to taste with salt and pepper. Serve.

A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails image

Provided by Food Network

Time 1h15m

Yield 4 main course servings

Number Of Ingredients 16

1/2 pound medium-size shrimp (about 12)
Salt
1/2 teaspoon freshly ground coarse black pepper
1 tablespoon Spanish extra-virgin olive oil
2 large chicken thighs, boned, each cut in quarters
2 ounces chorizo, sliced thin
2 large shallots, chopped
3 medium cloves garlic, chopped
2 ounces string beans, cut in 1/2-inch lengths
1 cup Spanish short-grained rice (or use Italian short-grained rice)
1/2 cup very finely minced fresh parsley leaves
2 cups rich chicken stock
1/2 teaspoon saffron threads
1 teaspoon sweet Spanish paprika
12 large canned snails
1 large red pepper, roasted, peeled and seeded (optional)

Steps:

Butterfly each shrimp by cutting along the back, through the shell, to remove the black vein. Rinse, then spread each shrimp wide open, leaving the shell on. Sprinkle with salt and the freshly ground black pepper. Set aside for 1/2 hour. In a large, heavy pan, with a tight-fitting lid - preferably a large wok - heat the olive oil over medium-high heat. Season the chicken thighs well with salt and pepper, then add them to the hot oil, skin-side down. Cook for 2 minutes, or until the skin just begins to brown. Add the chorizo slices, and toss them with the chicken. Cook for 1 minute. Add the shallots, garlic and string beans. Mix well. Add the rice and half of the parsley, stirring to coat the rice thoroughly with oil. Add the chicken stock, saffron and paprika. Stir well. Bring the mixture to a boil, reduce the heat, cover, and simmer for 15 minutes. Lift the cover, embed the shrimp in the top part of the rice, then scatter the snails around the shrimp. If you are using the red pepper, cut it into 8 strips and arrange it in the rice in a decorative pattern. Cover, and cook for 10 minutes more, or until almost all the liquid has been absorbed and the rice is just cooked. Serve at the table out of the cooking vessel, sprinkling the portions with the remaining parsley.