Shrimp Paella Reinterpreted

Shrimp Paella Reinterpreted

The other day I researched a little about Spanish food traditions and I came across paella. I used to cook rice with seafood in the past also, but still, I was interested in trying a real paella recipe too.

Below you have my reinterpreted version of shrimp paella. I followed many of the main steps, but I also changed a little the recipe in order to fit my diet and what ingredients I found (or not found).

The idea is we always can try different things, can play with ingredients, can adapt just to have a delicious and healthy dish as my shrimp paella reinterpreted is
What I didn’t have (and should have) for this recipe and with that I replaced it
Before cooking it, I researched a little and I found that for paella it’s best to use “bomba rice”, a short grain Spanish variety of rice, but as we don’t have it here, in Romania, the alternative is Arborio rice. On the other hand, long grain rice is not ok for paella.

I forgot about Arborio type and when I was in supermarket I realised none was labeled “for Paella” so I bought the most expensive one: Scotti, Riso Vital – wild rice. So, in fact, not ok for paella, being with long grain rice, but still my dish was very tasty.

Then, I didn’t have that special skillet for paella: big diameter and high margins - for the rice to be spread in a even, thin layer - and a pan from a thin material.

I chose among the pans I had, but you should try to have a skillet that fits the above description.

Either way, you can cook in whatever pan you have, the final result is still delicious.

My shrimp paella reinterpreted – what ingredients do you need?

2 tablespoons olive oil
1/2 teaspoon ground curcuma/turmeric
1/2 chopped red bell pepper
1/2 chopped yellow bell pepper
1 cup green peas
1 clove of garlic, minced
2 cups wild rice (not the best fit), instead you can use brown rice or Arborio rice - precooked
1/2 cup vegetable stock (for it you need 1 onion, 1 bell pepper, 1 carrot, 1 tomato, parsnip, celery root etc.)
salt, pepper
10 medium shrimps, peeled
fresh lemon juice

1). First, put to boil 1 litre of water with 1 onion cut into two, 1 bell pepper cut into two, 1 carrot cut into two, 1 tomato, ½ parsnip, ½ small celery root. Cover and leave it to boil.

2). When the vegetables are boiled (you could add cold water in the meantime, if the water gets too low), take out the vegetables and add the rice. Before doing that, take out a cup of this vegetable stock – you will need it later on.

3). For the rice to cook you need 1 part rice (for example 1 cup of rice) and 3 parts water (measured with the same cup). Therefore, if you need more water, add it.

4). Leave the rice to boil till it’s almost ready. I left it till was ready but not very soft.

5). In the meantime, peel the shrimps (I know the traditional paella recipe is with the "in shell" shrimps) but I like it more this way. Wash them afterwards and put them in a mixture of olive oil, salt, pepper and lemon juice. Mix it well and leave it in the fridge.

6). Then, start the actual making of the shrimp paella reinterpreted.

7). Heat the olive oil in the skillet, add turmeric and stir for several seconds.

8). Add the bell pepper, peas and minced garlic. Stir for about 2 minutes.

9). Then, add the rice, mix a little and spread in a thin layer (if the pan allows you to be a very thin layer).

10). Leave it like that for 2-3 minute, on a medium heat.

11). Add vegetable stock, salt and pepper.

12). Mix it and then spread it in an even layer again.

13). Let it cook, without stirring, for 5-6 minutes. Here, it depends on your skillet, I stirred more than I should, but I had to be sure the rice does not get sticky.

14). Put the pre-boiled shrimps on top of the mixture, cover and cook for 4-5 minutes or until the shrimps are ready. Here I also stirred for several times, just to be sure the rice is not sticky and that the shrimps are done.

15). Turn off the heat, squeeze freshly lemon juice and serve.

Besides the colours and the aesthetic, I must confess the taste was also fabulous. As I previously told you, I used to cook rice with shrimps too, but this paella does not have the same taste, it’s much better.

Even if I used a “not-recommended rice” for paella, I was impressed by the taste of my wild rice, and the final quantity was enough for 4-5 servings.
The next day, when all the shrimps “were gone”, I enjoyed the rice with a boiled egg (after the water starts boiling I leave it only 3 minutes and it’s so tasty, neither soft-boiled egg, nor hard-boiled egg, just in between).

Hope you liked my shrimp paella reinterpreted recipe and that I convinced you to try different recipes too.

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Author Marina Rasnoveanu Marina's articles Marina Rasnoveanu

Editor, Endometriosis patient, but very well now thanks to my doctor and my way of living. I am passionate about health & healthy living, writing and researching a lot in the past years on these topics. Here I will write articles, recipes, interviews, studies and all sorts of materials about dieting, endometriosis and health.

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