Spring Inspired Shrimp Paella by ‘Stirmaker’ Courtney

Posted by | April 01, 2016 | Della Stirmakers | No Comments

Goodbye winter. Goodbye old sweatpants, blankets, lonely cold grey Saturdays. Hello Spring! Hello inspiration, springtime vegetables, and Sunday Fundays! Personally, I love Spring. After a long, cold, grey Chicago winter, everyone from the Midwest is longing for the sun, longing for some color. Recently I have been breaking my hibernation and doing what I love most: cooking for my most  beloved friends. My friend Melanie Rose loves coming over and picking up tricks in the kitchen from quick weeknight 30 minute meals to more complex techniques for head turning dinner parties. (I might add here that we also love drinking a bottle of wine, or two!)


I invited Melanie over the other night and taught her how to make this delicious spring inspired shrimp Paella. Paella is something that may scare people away because it is foreign to them, but this humble Spanish dish is quite simple and with its many applications is very versatile and simply delicious. This rice dish looks beautiful just as it is cooked in a huge copper paella pan, fit for a party! The key to a successful Paella is patience. When the time is right, stop stirring, grab a glass of wine (like Melanie and me) and allow the rice to get a crust on the bottom of the pan. This creates a crunchy bottom with a creamy texture in the middle. The few ingredients shine in this dish, especially the Della Rice!


Spring Inspired Shrimp Paella

{12 Servings}


1 teaspoon extra virgin olive oil

1 lb chorizo, sliced thin

1 sweet yellow onion, diced

1 red bell pepper, diced

4 cloves garlic, minced

1/4 teaspoon saffron

1 teaspoon paprika

1 cup Basmati Della Brown Rice

1/4 cup dry white wine

1 15 oz can diced tomatoes

3 1/2 cups chicken broth

2 teaspoons salt and pepper

2 lbs shrimp, uncooked,deveined and peeled

1 bunch asparagus, trimmed and cut into 1 inch pieces

1 cup fresh or frozen peas

1 lemon, cut into wedges for presentation

salt and pepper to taste

1. Heat olive oil in Paella pan* over medium high heat. Add chorizo and cook on each side until golden brown, or approximately 2 minutes a side. Remove sausage and reserve.
2. Cook onion and red bell pepper until slightly caramelized, about 3-5 minutes.
3. Turn down heat to medium and add garlic and spices, cook for 2 more minutes.
4. Add brown rice and white wine and cook for about 5 minutes to cook out the alcohol flavor. Add in tomatoes, broth, salt and pepper. Turn heat to low and cover and cook for 25 minutes or until rice is almost cooked through but still has a bite.
5. Nestle in the final ingredients; shrimp, asparagus and peas as well as the sausage. Cook an additional 8 minutes without stirring, or until shrimp is pink and asparagus is bright green.
6. Serve with lemon wedges and plenty of cold, dry white wine and enjoy with lots of friends! Happy Spring!
*Note: If you have a Paella pan, make the whole recipe according the ingredients above. If you do not, use a large saute pan and cut the recipe in half. Cooking time will also be reduced.
Shrimp Paella by 'Stirmaker' Courtney| Della Rice

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