Spanish Garlic Shrimp Paella (Paella de Gambas al Ajillo)

About This Recipe

This dish merges two beloved Spanish classics — gambas al ajillo (garlic shrimp) and paella — into one pan, using the same generous garlic and chile approach that makes gambas al ajillo so addictive as a flavor base for saffron rice. Shrimp are cooked hard and fast in garlicky olive oil first, which infuses the oil itself before the rice ever goes in.\n\nThe technique that ties this together is using that garlic-shrimp-infused oil as the base for the sofrito (onion, tomato, garlic cooked down), which means every grain of rice cooks in liquid that's already carrying deep shrimp and garlic flavor. Letting the rice sit undisturbed for the final few minutes of cooking, without stirring, is what allows a light crust (socarrat) to form on the bottom — a texture prized in real paella.\n\nServe straight from the pan at the table, the way paella traditionally is, with lemon wedges for squeezing over each portion.

Ingredients

Serves 4

• 450 glarge shrimp(peeled and deveined, shells reserved)
• 6 clovesgarlic(thinly sliced)
• 0.25 tspred pepper flakes
• 0.33 cupolive oil(divided)
• 1onion(finely diced)
• 2tomatoes(grated)
• 1 tspsweet smoked paprika
• 0.25 tspsaffron threads
• 1.5 cupsbomba or short-grain rice
• 3 cupshot fish or shrimp stock
• 0.25 cupfresh parsley(chopped)
• 1lemon(cut into wedges)

Instructions

1. 1

   Infuse the oil

   If using shrimp shells, simmer them in the stock for 10 minutes to boost flavor, then strain and keep warm. Heat half the olive oil in a wide paella pan or large skillet over medium heat. Add garlic and red pepper flakes and cook 1 minute until fragrant but not browned.

2. 2

   Sear the shrimp

   Add shrimp to the garlic oil and cook 1-2 minutes per side until just pink. Remove and set aside, leaving the infused oil in the pan.

3. 3

   Bloom the saffron

   Steep saffron in 2 tbsp of the hot stock.

4. 4

   Build the sofrito

   Add remaining oil and onion to the pan. Cook 6 minutes until soft, then add grated tomato and paprika and cook 5-6 minutes until thickened and jammy.

5. 5

   Cook the rice

   Stir in rice to coat in the sofrito, then pour in remaining stock and the saffron stock. Bring to a boil, then reduce to a steady simmer and cook uncovered 18-20 minutes without stirring.

   Resist stirring once the rice starts simmering — constant stirring releases starch and makes the paella creamy like risotto instead of giving each grain its own texture.

6. 6

   Finish

   In the last 5 minutes, nestle the shrimp back into the rice to reheat. Let rest off heat 5 minutes, then top with parsley and serve with lemon wedges.

Variations

• •

  Add mussels or clams in the last 8 minutes of cooking, discarding any that don't open, for a fuller seafood paella.

• •

  Use chicken thighs instead of shrimp for a landlocked version, searing them first the same way.

• •

  Finish with a scatter of frozen peas in the last 5 minutes for color, a common paella addition.

Storage

Refrigerate in an airtight container for up to 2 days. Reheat gently with a splash of stock — shrimp toughen fast in the microwave, so low, covered stovetop heat is best.

Frequently Asked Questions