Easy Shrimp Paella (The Oven Baked Version Anyone Can Make)
Servings: people
This easy Shrimp Paella gives you all the big Spanish flavor in a simple, one-pan oven bake. You get tender rice, juicy shrimp, and vibrant veggies with almost no effort, making it perfect for busy weeknights or relaxed family meals.
Ingredients
- 1 pound shrimp or prawns, peeled and deveined
- 1 cup risotto rice arborio or carnaroli
- 2 cups chicken broth or fish stock/vegetable broth
- 1 pinch saffron or a pinch of saffron threads or ¾ teaspoons turmeric
- 1 red bell pepper diced
- 10 ounces artichoke hearts frozen or canned
- 1 zucchini diced
- 1½ cup frozen peas or snap peas
- 1 medium onion chopped
- 4 cloves garlic minced or grated
- 2 tablespoons extra virgin olive oil
- 3 teaspoons smoked paprika or sweet paprika
- ½ cup tomato puree
- 1 teaspoon salt or more to taste + black pepper and red pepper flakes
- 1 lemon cut into wedges
- 1 handful fresh parsley chopped
- ½ cup feta optional
Instructions
- Prep the Sheet Pan: Heat the oven to 450°F (230°C). Warm 2 cups chicken broth and stir in 1 pinch saffron or turmeric.To a large sheet pan, add 1 cup risotto rice, 1 red bell pepper, 10 ounces artichoke hearts, 1 zucchini, 1½ cup frozen peas, 1 medium onion, and 4 cloves garlic. Drizzle with 2 tablespoons extra virgin olive oil, 3 teaspoons smoked paprika, 1 teaspoon salt, pepper, and a little red pepper flakes. Toss everything well and spread it out in an even layer.
- Add the Broth: Pour the warm broth over the rice and vegetables. Stir in ½ cup tomato puree, then gently shake the pan so everything sits flat.Make sure all the rice is submerged in the broth so it cooks evenly and doesn’t stay crunchy.
- Bake: Bake for 25 to 30 minutes, or until the rice is tender and most of the liquid is gone.
- Add the Shrimp: Arrange the shrimp in a single layer on top and add crumbled feta if you like.
- Broil: Broil on the top rack for 5 to 7 minutes, or until the shrimp turn pink and cook through. Let the pan rest for 5 minutes, then finish with fresh lemon and parsley.
Notes
Substitutions
- Risotto rice → No recommended substitutions (Arborio or carnaroli work best; other rices change texture + liquid needs)
- Shrimp or prawns → shredded rotisserie chicken
- Chicken broth or fish stock → Vegetable broth, seafood broth
- Saffron → Turmeric
- Red bell pepper → Yellow bell pepper, eggplant
- Artichoke hearts → Frozen are best. Swap canned artichokes, green beans, mushrooms.
- Zucchini → Yellow squash, diced fennel
- Peas → Snap peas, edamame
- Extra virgin olive oil → Avocado oil
- Onion → Shallots, leeks
- Garlic → Garlic paste
- Smoked paprika → Sweet paprika + pinch of chili powder
- Tomato purée → Crushed tomatoes
- Lemon → Lime
- Fresh parsley → Cilantro, basil
- Feta → Omit, or swap with queso fresco or crumbled goat cheese
- Use a large sheet pan so the rice cooks in a thin, even layer for that classic paella texture.
- Warm the broth first to jumpstart cooking and guarantee tender rice.
- Ensure the rice is fully covered by the broth so it cooks evenly and stays tender.
- Don’t swap the rice—risotto rice absorbs liquid at the perfect pace for this oven method.
- Spread everything out to avoid uneven cooking, especially with veggies.
- Add the shrimp at the end so they broil quickly and stay juicy.
- Check the oven early—peek at the rice around 25 minutes since ovens vary.
- Finish with lemon and fresh herbs for bright, restaurant-worthy flavor.
- Serve with a simple salad to make it a complete, healthyish weeknight meal.
- Great for meal prep—leftovers reheat beautifully and keep the meal budget-friendly.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months.
