Spanish Paella with Shrimp and Artichoke Hearts

14 INGREDIENTS • 18 STEPS • 45MINS

Spanish Paella with Shrimp and Artichoke Hearts

This delicious Spanish Paella with Shrimp and Artichoke Hearts is loaded with layers of flavors, easy to make, and done within 45 minutes!
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This delicious Spanish Paella with Shrimp and Artichoke Hearts is loaded with layers of flavors, easy to make, and done within 45 minutes!
author_avatar
Spain on a Fork
I'm Albert. Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
https://www.spainonafork.com

45MINS

Total Time

Ingredients

Servings
2
us / metric
Extra Virgin Spanish Olive Oil
4 Tbsp
Extra Virgin Spanish Olive Oil
Artichoke Hearts
2 1/3 cups
Artichoke Hearts, drained
Red Bell Pepper
1/2
Red Bell Pepper, diced
Garlic
4 cloves
Garlic, minced
Smoked Paprika
1/2 tsp
Smoked Paprika
Canned Tomato Purée
1/2 cup
Canned Tomato Purée
Water
2 1/2 cups
Water
Saffron Threads
1/4 tsp
Saffron Threads
Bomba Rice
1 cup
Bomba Rice
Jumbo Shrimp
15
Jumbo Shrimp, peeled, deveined
Sea Salt
1 pinch
Sea Salt
Ground Black Pepper
1 pinch
Ground Black Pepper
Fresh Parsley
to taste
Fresh Parsley
Lemon
1
Lemon

Nutrition Per Serving

VIEW ALL
Calories
831
Fat
31.2 g
Protein
47.4 g
Carbs
88.2 g
Love This Recipe?
author_avatar
Spain on a Fork
I'm Albert. Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
https://www.spainonafork.com

Cooking Instructions

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step 1
Drain the artichoke hearts and cut into halves.
step 2
Dice the red bell pepper into medium dice.
step 3
Chop the parsley.
step 4
Peel and mince the garlic cloves.
step 5
Slice the Lemon (1) into wedges.
step 6
Season Jumbo Shrimp (15) with Sea Salt (1 pinch) and Ground Black Pepper (1 pinch).
step 6 Season Jumbo Shrimp (15) with Sea Salt (1 pinch) and Ground Black Pepper (1 pinch).
step 7
Place a paella pan over medium-high heat and add Extra Virgin Spanish Olive Oil (4 Tbsp). Allow to warm up for 1 minute.
step 7 Place a paella pan over medium-high heat and add Extra Virgin Spanish Olive Oil (4 Tbsp). Allow to warm up for 1 minute.
step 8
Season the oil with sea salt and add the Artichoke Hearts (2 1/3 cups). Cook for about 4 minutes, until they start to brown.
step 8 Season the oil with sea salt and add the Artichoke Hearts (2 1/3 cups). Cook for about 4 minutes, until they start to brown.
step 9
Make a well in the middle and add the Red Bell Pepper (1/2). Cook for 3 minutes.
step 9 Make a well in the middle and add the Red Bell Pepper (1/2). Cook for 3 minutes.
step 10
Make another well in the middle and add the Garlic (4 cloves). Cook for 30 seconds, then season with Smoked Paprika (1/2 tsp) and mix it all together.
step 10 Make another well in the middle and add the Garlic (4 cloves). Cook for 30 seconds, then season with Smoked Paprika (1/2 tsp) and mix it all together.
step 11
Add Canned Tomato Purée (1/2 cup) and season with additional sea salt and freshly cracked black pepper. Mix it all together until well combined. Cook for 1 minute.
step 11 Add Canned Tomato Purée (1/2 cup) and season with additional sea salt and freshly cracked black pepper. Mix it all together until well combined. Cook for 1 minute.
step 12
Add Water (2 1/2 cups) and Saffron Threads (1/4 tsp) and give it a gentle mix. Bring to a boil, then add Bomba Rice (1 cup) and gently distribute the rice with a wooden spoon.
step 12 Add Water (2 1/2 cups) and Saffron Threads (1/4 tsp) and give it a gentle mix. Bring to a boil, then add Bomba Rice (1 cup) and gently distribute the rice with a wooden spoon.
step 13
Add shrimp and cook for 2 minutes.
step 13 Add shrimp and cook for 2 minutes.
step 14
Flip the shrimp around. At this point, do not mix the rice. You can just give the pan a quick shake once in a while.
step 14 Flip the shrimp around. At this point, do not mix the rice. You can just give the pan a quick shake once in a while.
step 15
10 minutes after adding the rice, decrease the temperature to low and leave for 3 minutes, until there is very little water left.
step 15 10 minutes after adding the rice, decrease the temperature to low and leave for 3 minutes, until there is very little water left.
step 16
Heat mixture back to a medium-high heat for 2 minutes to achieve the socarrat, then remove the pan from the heat.
step 17
Cover for 5 minutes.
step 17 Cover for 5 minutes.
step 18
Uncover the paella and garnish with Lemons (to taste) and Fresh Parsley (to taste). Serve and enjoy!
step 18 Uncover the paella and garnish with Lemons (to taste) and Fresh Parsley (to taste). Serve and enjoy!

Tags

Dairy-Free
Gluten-Free
Lunch
Date Night
Fish & Seafood
Dinner
Rice
Shellfish
Vegetables
Spanish
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