Shrimp Paella



So, if you’re sick of my shrimp recipes, sorry about that. If you’re like, yay, let’s have another, here’s one more to add to the repertoire!

Obviously, as shown below, from our shrimping extravaganza last weekend, we had PLENTY of shrimp. There’s bags of frozen ones in our freezer, too, for meals down the road. (Kaia, the four-legged one here, got in on some action, too.)


With our shrimp, we made paella. Paella is a Spanish dish that combines rice and seafood and is cooked often in a cast-iron skillet (the word paella is derived from the Latin word for “pan”.) My best memory of having paella was actually last summer when we were in France for my brother Thomas’s wedding to his French bride. There was a little grocery mart next door to our Paris flat that Gary, Thomas, and I got our ingredients from and made paella for the wedding crew who had come over from the states. Though the dish is Spanish, I remember it being divine. (We made it with chicken, which is pictured below in the white oval dish. Though looking at this picture, it seems as if everyone passed on the paella and instead took the spaghetti and red-sauce instead. ???? Well, from the looks on the faces, no one seems to mind.)


I got this recipe from


6 chicken thighs 
1 t chopped fresh rosemary
2 t vegetable oil
1 link hot Italian sausage
1 c chopped onion
1/2 c chopped red bell pepper
1 1/2 c uncooked Arborio rice
1/2 c diced plum tomato
1 t Hungarian hot paprika
1/4 t saffron threads, crushed
1 garlic clove, minced
3 c chicken broth
1 lb. large shrimp
1/2 c frozen green peas, thawed


Preheat the oven to 400 degrees. Season the chicken with the rosemary, and S&P. Heat the oil in a large cast-iron skillet (or one that can go in the oven) over medium-high heat. Add the chicken. Cook for 3 minutes on each side or until lightly browned. Remove the chicken from pan. Next, chop the sausage and sauté them in the pan. Add the onion and bell pepper. Cook for about 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook for 1 minute, stirring constantly. Return the chicken to pan. Add the broth and bring to a boil (it will look really soupy, but the liquid will absorb in the oven when cooking). Cover the pan and bake at 400° for 20 minutes. Take out of the oven, and stir in the peas. Lay the shrimp on the top of the rice. Cover and bake an additional 10 minutes or until the shrimp are done.


Leave a Comment

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie


Get every new post on this blog delivered to your Inbox.

Join other followers: