Peeled Shrimp and Red Pepper Paella
Here is a streamlined, step-by-step workflow designed to deliver perfectly cooked shrimp, sweet caramelized peppers, and a rich, deeply flavored rice.
Ingredients
- Paella rice (Bomba or Senia)
- Peeled shrimp
- Red pepper (sliced into strips or diced)
- Onion (finely diced)
- Garlic (minced)
- Chopped tomatoes (grated fresh or canned tomato purée)
- Saffron threads (bloomed in a little warm stock)
- Paprika (Sweet Spanish Pimentón)
- Fish stock (hot, ideally a 1:3 ratio of rice to stock)
- Olive oil & salt
Cooking Steps
1. Sear the Shrimp & Peppers
- Heat a generous splash of olive oil in your paella pan over medium-high heat.
- Quick sear: Add the peeled shrimp and a pinch of salt. Sear for just 1 minute per side until they turn pink. Remove them immediately and set aside. (This prevents them from getting rubbery while keeping their juices in the oil).
- Add the red pepper strips to the same infused oil. Sauté until they are tender and slightly charred on the edges. Remove and set aside with the shrimp.
2. Build the Sofrito
- Lower the heat to medium. Add the finely diced onion to the pan, adding a bit more olive oil if needed. Sauté until translucent and sweet (about 5–7 minutes).
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chopped tomatoes. Cook down until the water evaporates and the mixture thickens into a dark, jammy paste.
- Stir in the paprika quickly for about 10 seconds so it toasts but doesn’t burn.
3. Toast the Rice (Nacarado)
- Add the paella rice directly to the sofrito.
- Stir constantly for 1–2 minutes until the grains are completely coated in the flavorful oil and look slightly translucent.
4. Simmer the Rice
- Pour in the hot fish stock and the bloomed saffron threads. Stir gently one last time to distribute the rice evenly across the pan. Do not stir again after this step.
- Bring to a vigorous boil and let it cook on high heat for 8–10 minutes. The rice grains should begin to emerge from the liquid.
5. Final Cook & The Socarrat
- Reduce the heat to low. Arrange the reserved red pepper strips beautifully on top of the rice.
- Let it simmer gently for another 8 minutes until the liquid is fully absorbed.
- The Crunch (Optional): In the last 2 minutes, turn the heat up to medium-high to develop the socarrat (the prized crispy bottom layer). Listen for a distinct crackling sound and a deeply toasted aroma.
6. Rest & Serve
- In the final 60 seconds of cooking, nestle the peeled shrimp back into the top of the rice just to warm them through.
- Remove the pan from the heat, cover it with a clean kitchen towel, and let it rest for 5 minutes before serving to let the moisture stabilize.
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