Explore Recipe Detail

Spanish Paella Campera with Vegetables & Shrimp

2 Servings

Prep Time: 10 min Cook Time: 35 min Total Time: 45 min

https://spainonafork.com/spanish-paella-campera-with-vegetables-shrimp/

Finely mince 4 cloves of garlic, finely dice 1/2 of an onion, peel 1 carrot and roughly dice it, roughly dice 1/2 of a red & 1/2 of a green bell pepper and season 12 raw jumbo shrimp with sea salt & black pepper
Heat a paella pan with a medium-high heat and add a 1/4 cup of extra virgin olive oil, after 2 minutes add the diced bell peppers and the diced carrot and mix around with the oil, after 5 minutes make a well in the middle and add the diced onions and minced garlic, mix with the oil, 2 minutes later add 1/2 tsp of sweet smoked paprika and season everything with sea salt & black pepper, mix it all together until well combined
Next add 1/2 cup of canned tomato sauce, 1/2 cup of frozen broad beans and season again with sea salt, mix it all together until well combined, 2 minutes later add 2 1/4 cups of vegetable broth and pinch in 1/2 tsp of saffron threads, give it a gentle mix and let it come to a boil, then add 1 cup of round rice and gently mix it all together so everything is evenly distributed, after this no more mixing the rice, but you can give the pan a quick shake once in a while
About 8 minutes after adding the rice, add the shrimps into the paella pan, 2 minutes later lower the fire to a low-medium heat and simmer for 5 minutes, then hit it back to a medium-high heat to achieve the socarrat, the famous layer of caramelized rice underneath, after 1-2 minutes remove the pan from the heat and cover with a dish cloth, after 5 minutes uncover the paella and garnish with lemon slices, enjoy!

Ingredients

1/4 cup extra virgin olive oil

4 cloves garlic

1/2 brown onion

1 carrot

1/2 green bell pepper

1/2 red bell pepper

1/2 cup frozen precooked fava beans (broad beans)

1/2 tsp sweet smoked Spanish paprika

1/2 cup tomato sauce

2 1/4 cups vegetable broth

1/2 tsp saffron threads

1 cup round rice

12 raw jumbo shrimp (peeled and deveined)

sea salt

black pepper

lemon to garnish

Instructions

Step 1

Step 2

Heat a paella pan with a medium-high heat and add a 1/4 cup of extra virgin olive oil, after 2 minutes add the diced bell peppers and the diced carrot and mix around with the oil, after 5 minutes make a well in the middle and add the diced onions and minced garlic, mix with the oil, 2 minutes later add 1/2 tsp of sweet smoked paprika and season everything with sea salt & black pepper, mix it all together until well combined

Step 3

Next add 1/2 cup of canned tomato sauce, 1/2 cup of frozen broad beans and season again with sea salt, mix it all together until well combined, 2 minutes later add 2 1/4 cups of vegetable broth and pinch in 1/2 tsp of saffron threads, give it a gentle mix and let it come to a boil, then add 1 cup of round rice and gently mix it all together so everything is evenly distributed, after this no more mixing the rice, but you can give the pan a quick shake once in a while

Step 4

About 8 minutes after adding the rice, add the shrimps into the paella pan, 2 minutes later lower the fire to a low-medium heat and simmer for 5 minutes, then hit it back to a medium-high heat to achieve the socarrat, the famous layer of caramelized rice underneath, after 1-2 minutes remove the pan from the heat and cover with a dish cloth, after 5 minutes uncover the paella and garnish with lemon slices, enjoy!