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RECIPE
14 INGREDIENTS18 STEPS45MIN

Spanish Paella with Shrimp and Artichoke Hearts

5.0
1 Ratings

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This delicious Spanish Paella with Shrimp and Artichoke Hearts is loaded with layers of flavors, easy to make, and done within 45 minutes!
45MIN
Total Time

Spain on a Fork

Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1/4 cup
Extra Virgin Spanish Olive Oil
2 1/3 cups
1/2
4 cloves
Garlic , minced
2 1/2 cups
Water
1 cup
Bomba Rice
15
Jumbo Shrimp , peeled, deveined
1 pinch
to taste

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Nutrition Per Serving

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CALORIES
831
FAT
31.2 g
PROTEIN
47.4 g
CARBS
88.2 g

Cooking Instructions

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Step 1
Drain the artichoke hearts and cut into halves.
Step 2
Dice the red bell pepper into medium dice.
Step 3
Chop the parsley.
Step 4
Peel and mince the garlic cloves.
Step 5
Slice the Lemon (1) into wedges.
Step 6
Season Jumbo Shrimp (15) with Sea Salt (1 pinch) and Ground Black Pepper (1 pinch).
Step 7
Place a paella pan over medium-high heat and add Extra Virgin Spanish Olive Oil (1/4 cup). Allow to warm up for 1 minute.
Step 8
Season the oil with sea salt and add the Artichoke Hearts (14 ounce). Cook for about 4 minutes, until they start to brown.
Step 9
Make a well in the middle and add the Red Bell Pepper (1/2). Cook for 3 minutes.
Step 10
Make another well in the middle and add the Garlic (4 clove). Cook for 30 seconds, then season with Smoked Paprika (1/2 teaspoon) and mix it all together.
Step 11
Add Canned Tomato Purée (1/2 cup) and season with additional sea salt and freshly cracked black pepper. Mix it all together until well combined. Cook for 1 minute.
Step 12
Add Water (2 1/2 cup) and Saffron Threads (1/4 teaspoon) and give it a gentle mix. Bring to a boil, then add Bomba Rice (1 cup) and gently distribute the rice with a wooden spoon.
Step 13
Add shrimp and cook for 2 minutes.
Step 14
Flip the shrimp around. At this point, do not mix the rice. You can just give the pan a quick shake once in a while.
Step 15
10 minutes after adding the rice, decrease the temperature to low and leave for 3 minutes, until there is very little water left.
Step 16
Heat mixture back to a medium-high heat for 2 minutes to achieve the socarrat, then remove the pan from the heat.
Step 17
Cover for 5 minutes.
Step 18
Uncover the paella and garnish with Lemon (to taste) and Fresh Parsley (to taste). Serve and enjoy!

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Nutrition Per Serving
Calories
831
% Daily Value*
Fat
31.2 g
40%
Saturated Fat
4.0 g
20%
Trans Fat
0.0 g
--
Cholesterol
270.0 mg
90%
Carbohydrates
88.2 g
32%
Fiber
8.7 g
31%
Sugars
10.4 g
--
Protein
47.4 g
95%
Sodium
3052.1 mg
133%
Vitamin D
--
--
Calcium
284.0 mg
22%
Iron
7.4 mg
41%
Potassium
518.8 mg
11%
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