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Shrimp Paella

Shrimp Paella with Peas and Roasted Red Peppers

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Spanish paella is one of our favorite rice dishes because no matter what we throw into the pan, one thing’s certain: we’ll always find a golden crust of crispy rice waiting at the bottom. Here, our simple simmering technique yields those same toasty, crunchy grains without the special paella pan. Infused with spices both smoky and sweet and topped with juicy shrimp, this dinner’s got delicious written all over it.
  • Spicy
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

Ingredients & Equipment

What we send

  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • cremini mushrooms
    • 8 ounces
    • cremini mushrooms
  • roasted red peppers
    • 2 ounces
    • roasted red peppers
  • lemon
    • 1
    • lemon
  • sweet paprika
    • 1 teaspoon
    • sweet paprika
  • smoked paprika
    • 1 teaspoon
    • smoked paprika
  • bomba rice
    • 1 cup
    • bomba rice
  • white wine
    • 1/2 cup
    • white wine
  • vegetable stock
    • 8 ounces
    • vegetable stock
  • bay leaf
    • 1
    • bay leaf
  • peas
    • 1/2 cup
    • peas
  • shrimp
    • 8 ounces
    • shrimp

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large high-sided pan with lid
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Peel onion and cut into small dice. Mince garlic. Trim and discard stems of mushrooms, wipe caps clean with a damp paper towel, then quarter. Roughly chop roasted red peppers. Quarter lemon into wedges.

  2. Sauté Vegetables

    Sauté Vegetables

    Heat 1 tablespoon olive oil in a large high-sided pan over medium heat. When oil is shimmering, add onion and garlic. Sauté, stirring, until onion is soft, 4-5 minutes. Add mushrooms, sweet paprika, and half of smoked paprika. Sauté until mushrooms are becoming tender, 4-5 minutes more.
  3. Simmer Rice

    Simmer Rice

    Add rice to pan with vegetables and cook, stirring, until coated and toasted, 1-2 minutes. Add white wine, vegetable stock, and bay leaf and stir to combine. Season with 1 teaspoon salt. Increase heat to high and bring to a boil. Stir once, reduce heat to low, and cover pan, then cook until liquid is reduced by half, about 10 minutes.

  4. Crisp Paella

    Crisp Paella

    After about 10 minutes, uncover rice, increase heat to medium, and stir in peas and roasted red peppers. Simmer, without stirring, 5-6 minutes. Increase heat to medium high and cook until rice is tender and a crust forms on bottom of pan, 4-5 minutes more. Remove and discard bay leaf. Taste and add more salt and pepper as desired.

  5. Cook Shrimp

    Cook Shrimp

    While paella crisps, pat shrimp dry with paper towel. Season all over with remaining smoked paprika, ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add shrimp and cook until opaque and just pink, 1-2 minutes per side.

  6. Plate Shrimp Paella

    Plate Shrimp Paella

    Add shrimp to pan with paella and stir to combine, making sure to break up and incorporate crisped rice from bottom of pan. Serve with lemon wedges to squeeze over, and enjoy your Spanish dinner!

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