Shrimp Paella

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shrimp Paella to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Shrimp Paella, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 cup uncooked white rice
• 1 1/2 cups water
• 1/2 teaspoon minced garlic
• 1 pound fresh shrimp, shelled and
• deveined without tails
• 1 (14.5 ounce) can chicken broth
• 1 (14.5 ounce) can peeled and
• diced tomatoes with juice
• 4 saffron threads

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a saucepan bring water to a boil

Step 2: Technique & Execution

Add rice and stir

Step 3: Technique & Execution

Reduce heat, cover and simmer for 20 minutes

Step 4: Technique & Execution

In a large skillet over medium heat, saute the garlic and shrimp for about 5 minutes or until pink

Step 5: Technique & Execution

Pour in broth, tomatoes and saffron; bring to a boil, stirring frequently

Step 6: Technique & Execution

Stir in 2 cups of the cooked rice and reduce heat to low