3 and a Half Shrimp Paella

Here is a premium recipe designed for 3 people, perfectly portioned for a standard 30–34 cm paella pan. The name “3 and a Half Shrimp Paella” is a brilliant conversational hook—we will feature three massive, show-stopping prawns as the centerpiece, and chop the “half” (or a few smaller ones) right into the sofrito base to guarantee that rich seafood flavor infuses every single grain of rice.

3 and a Half Shrimp Paella

• Servings: 3 people
• Prep Time: 15 minutes
• Cook Time: 20 minutes

Ingredients

• 300 g Bomba or Senia Paella Rice
• 900 ml High-quality Seafood Stock (warmed)
• 3 large King Prawns / Gambones (The “3”)
• 2-3 smaller peeled shrimps, finely chopped (The “Half” for the base)
• 1 Medium cuttlefish or squid, cleaned and diced
• 1 Ripe tomato, grated (discard the skin)
• 2 cloves Garlic, finely minced
• ½ tsp Sweet Spanish Paprika (Pimentón dulce)
• A generous pinch of authentic Saffron threads (toasted and crushed)
• 4 tbsp Extra Virgin Olive Oil
• 1 Generous pinch of salt (to taste)

Step-by-Step Instructions

1. The Golden Sear (The Foundation)

1. Place your paella pan over medium-high heat and add the extra virgin olive oil.
2. Add a pinch of salt around the edges of the pan to prevent splattering.
3. Sear the 3 large prawns for just 1 minute per side until they turn bright orange. Do not overcook them. Remove them from the pan and set them aside. They will finish cooking later on top of the rice.

2. Building the Sofrito

1. In the same flavor-infused oil, add the diced cuttlefish/squid. Sauté for 3–4 minutes until it releases its water and starts to brown.
2. Stir in the finely chopped smaller shrimps (our secret “half” weapon) and the minced garlic. Stir quickly for 30 seconds so the garlic doesn’t burn.
3. Add the sweet paprika, stir immediately, and then pour in the grated tomato. Let the tomato reduce until the water has evaporated and you are left with a thick, dark, fragrant paste (the marca).

3. The Rice and Stock ($3:1$ Ratio)

1. Add the 300 g of Paella Rice directly to the sofrito. Stir constantly for 1–2 minutes to nacarar (toast) the grains. Every grain should be coated in the flavorful oil.
2. Pour in the 900 ml of hot seafood stock and add the crushed saffron. Give it one final, thorough stir to distribute the rice evenly across the pan. Rule of thumb from here on out: No more stirring!

4. The Cook

1. First 8 minutes: Cook on high heat. The stock should boil vigorously, and you’ll see the rice dancing across the pan.
2. Next 10 minutes: Drop the heat down to low. The liquid will slowly disappear below the surface of the rice.
3. The Arrangement: With 5 minutes remaining, carefully arrange your 3 iconic large prawns on top of the rice to warm through and finish cooking in the rising steam.

5. Going for the Socarrat

• If you want that legendary caramelized, crunchy bottom layer, turn the heat up to maximum for the last 60–90 seconds. Listen closely: you want to hear a crackling sound, not a burning smell.

Resting

Remove the pan from 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 flavors.

PaellaMan

PaellaMan is the founder and lead writer behind I Want Paella, where he has published recipes, equipment guides, and cooking tips for the site's community of home cooks since 2022. His writing focuses on practical, tested methods for cooking authentic Spanish paella at home, from choosing the right pan and burner to achieving a proper socarrat. When he's not testing recipes, he's exploring the wider world of Spanish cuisine and wine to bring fresh ideas to the site.

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