This is the paella for days when you feel like eating a ton of shrimp. The name is the recipe: three kinds of shrimp and prawn go on and into the rice (king prawns, white shrimp and red shrimp), plus a “half” of small peeled shrimp that is chopped into the sofrito so its flavour ends up in every grain.
It serves three, fits a standard 30-34 cm paella pan and takes about 35 minutes. If you are new to the technique, our step-by-step guide for beginners covers the pan, rice and stock fundamentals used here.
3 and a Half Shrimp Paella Music (press to play, in English and in Spanish)
Watch the video recipe
What you need
The shrimp are the stars, so buy the best you can find. A seafood or rockfish stock is the other big flavour driver.
Round Rice
We are using La Fallera Especial Paella
Onion & Garlic
Chopped Tomatoes
White Shrimp
Peeled & Unpeeled Shrimp
Red Shrimp
3 and a Half Shrimp Paella Recipe
Ingredients
- Paella rice (La Fallera Especial, Bomba or Senia), 300 g
- 900 ml hot rockfish and seafood stock
- 3 large king prawns (gambones): the “3”
- A handful of white shrimp and a handful of red shrimp, whole
- 2-3 small peeled shrimp, finely chopped for the sofrito: the “half”
- 1 medium cuttlefish or squid, cleaned and diced (optional, for extra seafood flavour)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ripe tomato, grated (or 4-5 tbsp chopped tomatoes)
- 1/2 tsp sweet Spanish paprika (pimentón dulce)
- 1 packet paella mix (optional)
- A generous pinch of saffron threads, toasted and crushed
- 4 tbsp extra virgin olive oil
- Salt, to taste
Directions
- Sear the king prawns. Heat the olive oil in the paella pan over medium-high heat and add a pinch of salt around the edges to stop it splattering. Sear the 3 king prawns for just 1 minute per side until bright orange. Take them out and set them aside. They finish cooking on top of the rice later, so do not overcook them now.
- Build the sofrito. In the same oil, add the onion and the diced cuttlefish or squid (if using). Sauté for 3-4 minutes until the squid releases its water and starts to brown and the onion softens. Add the finely chopped peeled shrimp and the garlic and stir for 30 seconds so the garlic does not burn.
- Add paprika and tomato. Stir in the paprika (and the paella mix, if using), then add the grated tomato straight away. Let it reduce until the water has evaporated and you are left with a thick, dark, fragrant paste.
- Toast the rice. Add the rice and stir constantly for 1-2 minutes so every grain is coated in the flavoured oil.
- Add the stock. Pour in the hot stock (three parts stock to one part rice) and add the crushed saffron. Give it one thorough stir to spread the rice evenly across the pan. From here on, do not stir.
- Cook. Boil vigorously on high heat for the first 8 minutes, then lower the heat to low for about 10 minutes while the liquid disappears below the surface of the rice.
- Add the shrimp. With about 6 minutes left, tuck the white and red shrimp into the rice. With about 5 minutes left, arrange the 3 king prawns on top so they warm through in the steam.
- Go for the socarrat. For the crunchy caramelised layer on the bottom, turn the heat to maximum for the last 60-90 seconds. Listen for a crackling sound, not a burnt smell.
- Rest. Take the pan off the heat, cover it with a clean kitchen towel and let it rest for 5 minutes before serving. This settles the starch and locks in the flavour.
Tips for a great shrimp paella
- Use a mix of shrimp types. Different sizes and varieties give different sweetness and texture in the same pan.
- Keep whole shrimp with their shells for flavour, and chop the peeled “half” into the sofrito.
- Do not stir once the stock and rice are in, so the rice cooks evenly and the socarrat can form.
- Rule of thumb for stock: 900 ml for 300 g of rice, kept hot.
Frequently asked questions
Why is it called 3 and a half shrimp paella?
Because it uses three kinds of shrimp and prawn as the main event, plus a “half” of peeled shrimp that goes into the base.
What size pan do I need?
For three portions, a 30-34 cm paella pan is ideal.
Can I leave out the cuttlefish?
Yes. It adds extra seafood flavour but the recipe works well with shrimp only.
More shrimp paellas
- Naked Paella, with fully peeled seafood
- Shrimp and Red Pepper Paella for a lighter, vegetable-forward version
- The best saffron brands for paella
