Spanische Gemüsepaella mit Shrymps

Spanish vegetable paella with shrimps


  • 1 pack of Happy Ocean Shrimps
  • 2 vegetable onions
  • 3 cloves of garlic
  • 4 tomatoes, diced
  • 2 tbsp tomato paste
  • 1 carrot
  • 1 red pepper
  • 100 g peas, fresh or thawed
  • 1/2 bunch of parsley
  • 100 ml olive oil
  • 1 tsp cane sugar
  • 1 tsp sea salt, black pepper
  • 30g sun-dried tomatoes, finely chopped
  • 1 teaspoon paprika powder, sweet
  • 1/2 LT smoked paprika powder
  • 300 g paella rice
  • 1200 ml vegetable broth
  • 1 organic lemon


Finely chop the vegetable onions and garlic cloves. Wash the carrot and slice it into slices. Remove the seeds from the peppers and dice finely. Wash the parsley, shake dry and chop finely.

Heat olive oil in a large skillet or paelle pan. Sauté onions over medium heat for 5 minutes. Add garlic, tomatoes and tomato paste and sauté for another 2 minutes. Add carrots, peppers, peas, raw cane sugar, sea salt and shrimps. Fry for 3 minutes while stirring. Add spices and rice and sauté for 2 minutes.

Add vegetable broth until rice and vegetables are covered. Add sun-dried tomatoes. Simmer on medium-high heat for 10 minutes, stirring occasionally. Lower the temperature and simmer gently at a low temperature for another 10 minutes. Leave covered for 10 minutes. Season with fresh lemon juice, sea salt and black pepper, sprinkle with fresh parsley and serve.

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