Jersey Royal Potato and Shrimp Paella with Saffron and Peas

A vibrant and flavorful Spanish-style paella featuring sweet Jersey Royal potatoes, succulent shrimp, saffron-infused rice, roasted vegetables, and sweet peas.

Prep Time

20 minutes

Total Time

60 minutes

Calories

875 kcal

Difficulty

Medium

Equipment

3 items

Cost

£6.64/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner•Side Dish

Cuisine:

Jersey

Main Ingredient:

Seafood•Rice

Cooking Style:

Roasting

Ingredients

Servings

500gJersey Royal Potatoes(halved or quartered if large)

£3.50

500gLarge Shrimp(peeled and deveined)

£8.00

300gSpanish Bomba Rice(or other short-grain rice)

£3.00

1LChicken Broth(or vegetable broth)

£1.20

1pinchSaffron Threads(soaked in 1/4 cup warm water)

£4.00

100gFrozen Peas(fresh or frozen)

£0.25

1Red Bell Pepper(seeded and chopped)

£0.90

1Yellow Bell Pepper(seeded and chopped)

£0.95

1Onion(chopped)

£0.50

4clovesGarlic(minced)

£0.20

1tspSmoked Paprika

£0.30

4tbspOlive Oil

£0.40

100mlDry White Wine(Optional)

£0.60

1Lemon(cut into wedges, for serving)

£0.50

to tasteSalt

£0.10

to tasteBlack Pepper

£0.15

100gChorizo(optional sliced chorizo, added with the peppers)

£2.00

Total Cost

£26.55

£6.64 per serving

Instructions

1.
Preheat oven to 200°C (400°F). Toss bell peppers and onion with 2 tbsp olive oil, salt, and pepper. Roast for 20 minutes, or until tender.
2.
While the vegetables roast, heat the remaining 2 tbsp olive oil in a large paella pan or wide skillet over medium heat. Add the Jersey Royal potatoes and cook until lightly browned on all sides. Remove the potatoes and set aside.
3.
If using chorizo, add it to the pan and cook until lightly browned. Remove the chorizo and set aside.
4.
Add the minced garlic to the pan and cook until fragrant, about 30 seconds. Stir in the smoked paprika and rice and cook for 1 minute, stirring constantly.
5.
Pour in the white wine (if using) and let it evaporate for a minute. Add the chicken broth and the saffron water (with the saffron threads). Bring to a simmer.
6.
Reduce the heat to low, and gently nestle the roasted vegetables, potatoes, and chorizo (if using) into the rice. Season with salt and pepper to taste.
7.
Cook the paella uncovered for 15-20 minutes, or until the rice is almost cooked and most of the liquid has been absorbed. Do not stir the paella during this time to allow the rice to develop a socarrat (crispy bottom layer).
8.
Arrange the shrimp evenly over the paella and continue to cook for another 5-7 minutes, or until the shrimp are pink and cooked through and the rice is cooked through. Add the peas in the last 5 minutes.
9.
Remove the paella from the heat, cover it loosely with foil, and let it rest for 5 minutes before serving.
10.
Garnish with lemon wedges and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (525g)

875 kcal / 3661 kJ

Carbs

78g

30% of RDA

Fat

38g

54% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

13 g

14% of RDA

Sodium

1250 mg

54% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For a more intense saffron flavor, steep the saffron threads in warm broth instead of water.

The socarrat (crispy bottom layer) is a prized part of paella. Don't be afraid to let the rice slightly burn on the bottom – just keep a close eye on it!

Feel free to substitute other vegetables like zucchini, asparagus, or artichoke hearts.

If the paella seems dry, add a little more broth during cooking.

If you don't have a paella pan, a large, wide skillet will work just fine.

Cooking Equipment

Oven

Stove

Large Paella Pan or Wide Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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