Best 3 One Hour Shrimp Paella Recipes

Indulge in the vibrant flavors of Spain with our delectable One-Hour Shrimp Paella recipe. This classic dish combines succulent shrimp with tender rice, a medley of colorful vegetables, and a captivating blend of spices. Savor the sweet notes of bell peppers and tomatoes, the earthy flavor of saffron, and the subtle smokiness of paprika. Our easy-to-follow recipe ensures a quick and effortless cooking experience, allowing you to relish this authentic Spanish delight in just one hour.

In addition, we present a diverse collection of paella recipes to tantalize your taste buds. Embark on a culinary journey with our tempting Chicken and chorizo paella, featuring succulent chicken, smoky chorizo, and an array of vegetables. Delight in the vibrant flavors of our Seafood paella, bursting with an assortment of seafood treasures, including tender shrimp, plump mussels, and succulent calamari. Vegetarian enthusiasts will relish our delectable Vegetable paella, a symphony of colorful vegetables simmered in a flavorful broth. Each paella recipe offers a unique taste experience, inviting you to explore the rich culinary traditions of Spain.

Check out the recipes below so you can choose the best recipe for yourself!

ONE-HOUR SHRIMP PAELLA

One-Hour Shrimp Paella image

Categories Fish Olive Onion Rice Sauté Low Fat Quick & Easy Low Cal High Fiber Ham Saffron Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
8 ounces 1/2-inch cubes smoked ham (about 1 3/4 cups)
2 cups chopped onions
1 cup chopped red bell pepper
1/4 teaspoon (generous) saffron threads, crumbled
1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
3 1/4 cups (or more) low-salt chicken broth, divided
1 1/2 cups arborio rice or medium-grain white rice
1 pound uncooked peeled deveined large shrimp
1/2 cup pimiento-stuffed green olives, halved

Steps:

Heat oil in heavy large skillet over medium-high heat. Add smoked ham, onions, and bell pepper, and sauté until golden brown, about 8 minutes. Stir in saffron and paprika, then 3 cups broth and rice. Bring to boil. Sprinkle with salt and pepper. Reduce heat to low, cover, and simmer until rice is almost tender, about 15 minutes. Nestle shrimp into rice, top with olives, and drizzle with 1/4 cup (or more) broth to moisten. Cover and cook until shrimp are just opaque in center, about 6 minutes. Season to taste with more salt and pepper.

EASY SEAFOOD PAELLA RECIPE

Easy Seafood Paella Recipe image

Easy saffron-infused seafood paella recipe with lobster and shrimp! No need for a special paella pan, a large sturdy skillet like cast iron will work well. Be sure to see the tips for best results. Watch the video and step-by-step tutorial above.

Provided by The Mediterranean Dish

Categories Entree

Time 1h

Number Of Ingredients 15

Ingredients

4 small lobster tails (6-12 oz each)
Water
3 tbsp Extra Virgin Olive Oil (I used Private Reserve)
1 large yellow onion, chopped
2 cups Spanish rice or medium-grain rice, soaked in water for 20 minutes and then drained
4 garlic cloves, chopped
2 large pinches of Spanish saffron threads soaked in 1/2 cup water
1 tsp Sweet Spanish paprika
1 tsp cayenne pepper
1/2 tsp chile pepper flakes (I used aleppo pepper)
Salt
2 large Roma tomatoes, finely chopped
6 oz French green beans, trimmed
1 lb prawns or large shrimp or your choice, peeled and deveined
1/4 cup chopped fresh parsley

Steps:

In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
Serve the paella hot with your favorite white wine.

Nutrition Facts : Calories 516 calories, Sugar 4.3 g, Sodium 862.3 mg, Fat 21.6 g, SaturatedFat 1.3 g, TransFat 0.1 g, Carbohydrate 61.5 g, Fiber 2.1 g, Protein 41.1 g, Cholesterol 190.1 mg

PAELLA WITH CHICKEN, CHORIZO AND SHRIMP

Paella With Chicken, Chorizo And Shrimp image

Provided by Florence Fabricant

Categories dinner, weekday, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

1/2 cup chopped parsley
1/4 cup sliced almonds
3 cloves garlic
5 cups well-seasoned chicken stock
1/4 teaspoon saffron threads
3 tablespoons extra virgin olive oil
1/2 pound chorizo, peeled, in small chunks
1 3 1/2-pound chicken, cut up
Salt and freshly ground black pepper
1 medium onion, chopped
1 leek, white part only, chopped
1/2 cup sliced red bell pepper
1/2 cup sliced yellow bell pepper
6 ripe plum tomatoes, diced
1/2 cup dry white wine
1 tablespoon paprika, preferably Spanish smoked
3 cups short grain rice, preferably Spanish
1/4 pound green beans, trimmed, in 1-inch lengths
1/2 pound peeled medium shrimp
1/2 cup sliced Spanish pimento-stuffed olives

Steps:

In a mortar or food processor, grind parsley, almonds and garlic to a paste. Set aside. Place stock in saucepan, add saffron, bring to simmer and remove from heat.
Heat oil in 17-inch paella pan, on two burners if necessary, or in two 13-inch pans. Add chorizo and saute until heated through. Remove from pan. Season chicken with salt and pepper, place in pan and saute until nicely browned, leaving legs and thighs in pan a little longer than breast pieces. Remove chicken. Lower heat. Saute onion and leek until soft but not brown.
Preheat oven to 400 degrees. Add red and yellow peppers to paella pan. When soft, add tomatoes and wine. When most of the liquid has evaporated, add paprika and rice and stir to coat. Add stock mixture and stir. Simmer 5 minutes.
Fold in parsley mixture, beans and chorizo. Add chicken and simmer another 5 minutes. Arrange shrimp on top. Place in oven about 15 minutes, until chicken and rice are cooked.
Remove from oven, cover loosely with foil and set aside 10 minutes. Garnish with olives and serve.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 27 grams, Carbohydrate 16 grams, Fat 41 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 1254 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Use a wide, shallow pan: This will help the paella cook evenly and prevent the rice from sticking.
Use bomba or Valencia rice: These short-grain rices are the traditional choices for paella and will give you the best results.
Sauté the vegetables and seafood before adding the rice: This will help to develop their flavor and prevent them from becoming overcooked.
Use a flavorful broth: A good quality seafood broth or chicken broth will add a lot of flavor to your paella.
Let the paella rest for 5-10 minutes before serving: This will allow the rice to absorb the remaining liquid and flavors.

Conclusion:

Paella is a delicious and versatile dish that can be made with a variety of ingredients. The key to making a great paella is to use high-quality ingredients and to cook it carefully. With a little practice, you can make a paella that will impress your friends and family.