Spanish Shrimp Paella
Finally had a chance to utilize all those awesome spices I had picked up from Spain during my recent visit to this fabulous Mediterranean country. Here is a quick easy recipe for Spanish Shrimp Paella with a little twist!
Heat some olive oil in a pan, then add a little powdered mustard along with a few corns of whole black pepper and piri piri dried chillies. Piri Piri are Spanish chilles but in case, you don't find them locally, you can use Indian or Mexican dried chilles. Add a few cloves of finely chopped garlic and a large table spoon of chopped onions. Then add shrimps and saute for a few minutes. Next add Spanish Paella spice along with Paella saffron color. Finally add previously cooked rice and mix well. Add salt to taste. In my case, I used Spanish River Salt, a type of Mediterranean salt, from this Villena region in Spain.
Even though some recipes ask to add rice and water and then cook in the pan, I find these rice-paella or pilaf flavors more vibrant when we add previously cooked and cooled par-boiled rice.
Finally add a few strands of Spanish saffron, cover and cook for a few minutes till the shrimps are well cooked and rice is warm and well blended with flavors! Serve with finely chopped cilantro and re-fried onions.
Enjoy with cool Sangria or a nice glass of Spanish red wine.
Heat some olive oil in a pan, then add a little powdered mustard along with a few corns of whole black pepper and piri piri dried chillies. Piri Piri are Spanish chilles but in case, you don't find them locally, you can use Indian or Mexican dried chilles. Add a few cloves of finely chopped garlic and a large table spoon of chopped onions. Then add shrimps and saute for a few minutes. Next add Spanish Paella spice along with Paella saffron color. Finally add previously cooked rice and mix well. Add salt to taste. In my case, I used Spanish River Salt, a type of Mediterranean salt, from this Villena region in Spain.
Even though some recipes ask to add rice and water and then cook in the pan, I find these rice-paella or pilaf flavors more vibrant when we add previously cooked and cooled par-boiled rice.
Finally add a few strands of Spanish saffron, cover and cook for a few minutes till the shrimps are well cooked and rice is warm and well blended with flavors! Serve with finely chopped cilantro and re-fried onions.
Enjoy with cool Sangria or a nice glass of Spanish red wine.
