Name: Shrimp Paella in One-Pan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Spanish
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tablespoons olive oil; 1 onion, chopped; 3 garlic cloves, minced; 1 red bell pepper, chopped; 1 cup short-grain rice (such as Arborio or Bomba); 2 1/2 cups chicken or seafood broth; 1/4 teaspoon saffron threads (optional); 1 teaspoon smoked paprika; 1/2 teaspoon turmeric; Salt and pepper to taste; 1/2 cup frozen peas; 1 lemon, cut into wedges; Fresh parsley, chopped (for garnish)

Shrimp Paella in One-Pan is a simplified version of the classic Spanish dish, combining succulent shrimp, seasoned rice, and a blend of aromatic spices—all cooked in a single skillet. This makes it not only flavorful but also practical for weeknight meals or casual entertaining.

Why You’ll Love This Recipe

This shrimp paella is perfect for anyone craving a delicious, no-fuss meal packed with seafood flavor. By simplifying the traditional recipe, it becomes approachable for home cooks while retaining the essential richness and depth of Spanish cuisine. The one-pan method also minimizes cleanup, making it an ideal choice for busy households.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Olive oil
Onion
Garlic
Bell pepper
Tomato paste
Short-grain rice (like Arborio or Bomba)
Chicken broth
Paprika
Saffron (optional)
Salt
Pepper
Shrimp (peeled and deveined)
Frozen peas
Lemon wedges
Fresh parsley

directions

Heat olive oil in a large, deep skillet over medium heat.
Add chopped onion and sauté until translucent, then add minced garlic and chopped bell pepper.
Stir in tomato paste and cook until slightly caramelized.
Add rice and stir to coat in the oil and vegetables.
Pour in chicken broth, then season with paprika, saffron (if using), salt, and pepper.
Bring the mixture to a simmer and cook uncovered for about 15 minutes, without stirring.
Nestle the shrimp into the rice, then scatter frozen peas on top.
Cover the pan and cook for another 5-7 minutes, or until the shrimp are cooked through and the rice is tender.
Remove from heat and let rest for a few minutes.
Garnish with chopped parsley and lemon wedges before serving.

Servings and timing

This recipe serves approximately 4 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Seafood Mix: Add mussels, clams, or calamari along with shrimp for a mixed seafood version.
Chorizo Addition: Incorporate sliced Spanish chorizo for a smoky flavor contrast.
Vegetarian Version: Omit the shrimp and use vegetable broth; add more vegetables like artichokes and mushrooms.
Spice Level: Add red pepper flakes or smoked hot paprika for more heat.
Rice Types: While Arborio or Bomba are traditional, you can use long-grain rice, adjusting liquid and cook time as needed.

storage/reheating

Store any leftover shrimp paella in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a skillet over medium heat with a splash of broth or water to prevent drying out. Cover and heat until warmed through. Avoid microwaving for extended periods to prevent the shrimp from becoming rubbery.

FAQs

How can I tell when the shrimp is cooked?

Shrimp are done when they turn pink and opaque, and their tails curl into a loose “C” shape.

Can I use frozen shrimp?

Yes, but thaw them completely and pat dry before adding them to the pan.

Is saffron necessary for paella?

Saffron adds authentic flavor and color, but it can be omitted or replaced with a pinch of turmeric for a similar hue.

What’s the best rice for paella?

Short-grain varieties like Bomba or Arborio are ideal, as they absorb liquid well without becoming mushy.

Can I make this dish ahead of time?

While best fresh, you can prepare the components (like chopping vegetables) ahead and assemble quickly when ready to cook.

How do I prevent mushy rice?

Do not stir the rice while it’s cooking, and make sure the ratio of liquid to rice is correct.

What can I substitute for chicken broth?

You can use seafood stock or vegetable broth for a different flavor profile.

Can I use canned tomatoes instead of tomato paste?

Yes, but reduce the amount of broth slightly to account for the added liquid.

Why don’t we stir the paella while cooking?

Stirring breaks the rice and prevents the crispy bottom layer known as “socarrat” from forming.

Can I make this dish spicier?

Yes, add chili flakes or diced jalapeño with the garlic for added heat.

Conclusion

Shrimp Paella in One-Pan offers a flavorful, practical twist on a beloved Spanish classic. It delivers restaurant-quality results with minimal fuss, perfect for family dinners or small gatherings. With easy substitutions and the convenience of one-skillet cooking, this recipe is sure to become a staple in your kitchen.