By Chef Amanda (DeLaura) Hedgecoke
In the summer of 2023, I spent half my time soaking up the beauty of Majorca. My mornings were dedicated to cooking for my clients, but by midday, I’d slip away to the beach, dive into the crystal-clear ocean, and indulge in a generous helping of paella. I’d savor every bite before making my way back to prepare for dinner service. That stolen hour on the beach became a cherished ritual—a breath of fresh air amid long days spent on my feet.
This recipe is my simplified take on paella, designed to be low-histamine while still bursting with flavor. I’ve left out onions, garlic, and tomatoes—ingredients known to trigger histamine release—but before you ask, “Paella without tomatoes and garlic? How does that even work?”—trust me, it does! The saffron and paprika bring all the rich, signature flavors you expect. And instead of a medley of seafood, I’ve kept it simple with just shrimp.
Let’s get cooking—bon appétit!
Makes 6 to 8 servings
Ingredients
1/4 cup olive oil
1 bunch of green onions, just the green tips, chopped (reserve the white part for something else)
1 red bell pepper, seeded & minced
1 to 2 tsp pink salt
2 cups rice, soaked in water for 20 minutes and then thoroughly drained
3 cups seafood stock (or vegetable broth)
2 large pinches of saffron threads, soaked in 1/2 cup water
1 tsp Spanish paprika, plus some for garnish
1/2 tsp Aleppo pepper
1 small bag frozen peas
2 lbs shelled, deveined shrimp (with tails removed)
2 handfuls fresh parsley, minced
Directions
1. Working in a large paella pan, skillet or Dutch oven, heat the olive oil over medium heat. Once simmering, add the green onion tips, bell pepper and salt. Toss and continue to cook till sweetened and softened, about 3 minutes. Add the rice and continue to cook for another 3 minutes, till browned and toasted (but not burnt).
2. Pour the broth into the pan alongside the saffron and soaking water. Sprinkle the paprika and Aleppo pepper into the pot and mix to combine. Bring to boil and then reduce the heat immediately to a simmer. Cover the pan tightly and let simmer for 20 minutes.
3. Once the rice has simmered and absorbed most of the water, scoop the shrimp and peas into the pot, scattering appropriately around the rice. Cover and let cook on low for another 10 minutes.
4. Once the shrimp are pink and no longer opaque, garnish the paella with more Spanish paprika and a generous amount of parsley. Serve with fresh sourdough or a baguette and enjoy thoroughly (perhaps with a glass of cold white wine).
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