Bring the vibrant flavors of Spain to your table with this stunning one-pan paella. Saffron-infused rice, plump shrimp, and sweet green peas come together with a splash of Seghesio Chardonnay for depth and brightness. The result? A golden, flavorful dish with the prized crispy socarrat at the bottom. Perfect for entertaining with minimal hands-on effort—and even better paired with a chilled glass of the same Chardonnay.
For the Paella:
– 1 lb large shrimp, peeled and deveined
– 1 ½ cups Arborio or short-grain rice
– 3 cups chicken or seafood stock (warm)
– 1 cup dry white wine (e.g., Seghesio Chardonnay)
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 cup green peas (fresh or frozen)
– 1 can (14 oz) diced tomatoes, drained
– 1 tsp smoked paprika
– ½ tsp saffron threads, soaked in 2 tbsp warm water
– 2 tbsp olive oil – 1 lemon, cut into wedges (for serving)
– ¼ cup fresh parsley, chopped (for garnish) – Salt and pepper to taste
1. Prepare the Shrimp: – Season the shrimp lightly with salt, pepper, and a pinch of smoked paprika. Set aside.
2. Sauté the Aromatics: – Heat olive oil in a 5 QT braiser over medium heat. – Add the onion and red bell pepper. Sauté for 3–4 minutes until softened. – Stir in the garlic and cook for 1 minute until fragrant.
3. Toast the Rice: – Add the rice to the braiser and stir for 2 minutes to coat in the oil and toast lightly.
4. Build the Base: – Stir in the diced tomatoes, smoked paprika, and saffron with its soaking water. – Pour in the white wine and simmer for 2 minutes to reduce slightly. – Add the warm stock, stir, and bring to a gentle boil.
5. Cook the Paella: – Reduce heat to medium-low and let the rice cook undisturbed for 15 minutes. – Scatter the peas over the top but do not stir.
6. Add the Shrimp: – Nestle the shrimp into the rice mixture, cover the braiser with a lid or foil, and cook for an additional 10 minutes, or until the shrimp turn pink and are fully cooked.
7. Create the Socarrat (Optional): – Remove the lid and increase heat to medium-high for 2–3 minutes to create a crispy rice layer at the bottom.
8. Serve and Garnish: – Remove from heat and let the paella rest for 5 minutes. – Garnish with fresh parsley and serve with lemon wedges on the side.
Tips
– Pairing Tip: Serve with a chilled, buttery Seghesio Chardonnay to complement the dish’s rich flavors.
– Substitutions: You can add other seafood like mussels or scallops for variety.
– Make Ahead: Prep the vegetables and soak the saffron ahead of time for quicker assembly.
