A Taste of Tradition: Shrimp Paella and Family Gatherings

Growing up, Sunday dinners at my grandmother’s house were nothing short of magical. The aromas of garlic, saffron, and simmering broth filled the air as the entire family gathered around the kitchen, eagerly waiting for the meal to be served. My grandmother, who learned the art of paella from her own mother, would tell stories about how this dish brought people together, from festive celebrations to quiet family nights. She believed that food wasn’t just about nourishment—it was about connection, history, and love.

Shrimp Paella was always a favorite, a symbol of warmth and togetherness. I remember standing on a stool beside her, watching in awe as she carefully layered the ingredients, letting the flavors meld into something truly special. Now, I carry on this tradition, making paella for my own family, and each bite takes me back to those cherished moments.

Whether you’re looking for a dish to impress at a gathering or a comforting meal to enjoy with loved ones, this Shrimp Paella recipe is sure to become a favorite in your home too.

Shrimp Paella Recipe

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

Ingredients

• 1 pound raw large shrimp, peeled
• 3 cups chicken stock
• 3/4 cup white rice
• 1 small yellow onion, chopped
• 1 red bell pepper, sliced thin
• 1 green bell pepper, sliced thin
• 2 garlic cloves, chopped
• 1/2 teaspoon Spanish saffron (pistils only) – Buy On Amazon
• 1/2 can diced tomatoes with chiles
• 1 1/2 teaspoons tomato paste
• 1 1/2 teaspoons extra-virgin olive oil
• 1/3 cup Italian parsley, chopped
• Lemon wedges
• Salt & pepper to taste

Instructions

1. Chop all vegetables and set aside.
2. Wash and peel shrimp and set aside.
3. In a medium saucepan, bring 3 cups of chicken stock to a boil.
4. In a separate skillet or paella pan, heat the olive oil over medium heat.
5. Add the onion, garlic, red bell pepper, green bell pepper, and saffron. Cook for about 6 minutes, or until vegetables are soft.
6. Stir in the rice, canned tomatoes, and tomato paste until well mixed. Cook for 5 minutes.
7. Gradually add the boiling chicken stock until the stock fills the pan.
8. Cover the pan and let it cook for 20-25 minutes, or until the rice is tender.
9. Add the shrimp, cover, and cook for an additional 5-7 minutes until the shrimp turns pink.
10. Season with salt and pepper, then sprinkle with Italian parsley.
11. Serve with fresh lemon wedges for an extra burst of flavor.

Our Top Pick

MAGEFESA® Carbon Steel Paella Pan,18 in – 46 cm for 12 Servings

4.2 Amazon Rating

High-Quality Carbon Steel Material: Crafted from durable carbon steel with a special enameled coating, this pan is designed for strength, lightweight handling, and excellent heat distribution. Its construction ensures reliable performance for perfect paellas every time.

Buy On Amazon