Spanish Paella Recipe with Shrimp & Artichoke Hearts - Easy & Delicious
Indulge in the flavors of Spain with our delicious Spanish Paella Recipe with Shrimp & Artichoke Hearts. This traditional dish features succulent jumbo shrimp, aromatic garlic, savory artichoke hearts, and the perfect blend of spices. Made with Spanish Bomba rice, this paella is packed with flavor and will transport you to the vibrant streets of Spain.
To prepare this mouthwatering dish, gather the following ingredients:
- 1 can of artichoke hearts, drained and dried
- 4 cloves of garlic, minced
- 1/2 red bell pepper, finely diced
- 15 uncooked jumbo shrimp, peeled and deveined
- Sea salt and freshly cracked black pepper
- 1 cup of Spanish Bomba rice
- 1/4 cup of extra virgin Spanish olive oil
- 1/2 tsp of smoked paprika
- 1/2 cup of canned tomato puree
- 2 1/2 cups of water
- 1/4 tsp of saffron threads
- Lemon wedges and freshly chopped parsley for garnish
In a heated paella pan with medium-high heat, add the olive oil and season with sea salt. Add the artichoke hearts and cook for 4 minutes. Create a well in the middle and add the diced bell peppers. After 3 minutes, make another well and add the minced garlic. Add smoked paprika, tomato puree, salt, and pepper. Stir in water and saffron threads. Once the water comes to a boil, add Bomba rice and shrimp. Avoid stirring the rice, but you can shake the pan occasionally. After 10 minutes, lower the heat and simmer for 3 minutes. Increase the heat to achieve the socarrat for 2 more minutes. Remove from heat, cover, and let it rest for 5 minutes. Uncover, garnish with lemon wedges and freshly chopped parsley, and serve.
Experience the authentic taste of Spain with this delightful Spanish Paella Recipe with Shrimp & Artichoke Hearts. Whether you're hosting a dinner party or simply craving a delicious meal, this recipe is sure to impress your taste buds.
Ingredients:
- 1 can of artichoke hearts, drained and dried
- 4 cloves of garlic, minced
- 1/2 red bell pepper, finely diced
- 15 uncooked jumbo shrimp, peeled and deveined
- Sea salt and freshly cracked black pepper
- 1 cup of Spanish Bomba rice
- 1/4 cup of extra virgin Spanish olive oil
- 1/2 tsp of smoked paprika
- 1/2 cup of canned tomato puree
- 2 1/2 cups of water
- 1/4 tsp of saffron threads
- Lemon wedges and freshly chopped parsley for garnish
Cooking steps:
- In a heated paella pan with medium-high heat, add the olive oil and season with sea salt.
- Add the artichoke hearts and cook for 4 minutes.
- Create a well in the middle and add the diced bell peppers.
- After 3 minutes, make another well and add the minced garlic.
- Add smoked paprika, tomato puree, salt, and pepper.
- Stir in water and saffron threads.
- Once the water comes to a boil, add Bomba rice and shrimp.
- Avoid stirring the rice, but you can shake the pan occasionally.
- After 10 minutes, lower the heat and simmer for 3 minutes.
- Increase the heat to achieve the socarrat for 2 more minutes.
- Remove from heat, cover, and let it rest for 5 minutes.
- Uncover, garnish with lemon wedges and freshly chopped parsley, and serve.
