Time
0 min
Serving
6 persons
Calories
476
Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges.
Ingredients
- jumbo shrimp, peeled and deveined, shells reserved: 1 pound
- olive oil: 2 tsp
- saffron threads: 0.5 tsp (to taste)
- ¼ cups chicken broth: 2 piece
- olive oil: 1 Tbsp
- ounces chorizo sausage, sliced into thin rounds: 8 piece
- yellow onion: 0.5 piece (diced)
- garlic: 2 clove (minced)
- ⅓ cups Arborio rice: 1 piece
- green peas: 0.5 cup
- red bell pepper: 1 piece (cut into thin strips)
- salt: (to taste)
- paprika: 1 tsp
- pinch cayenne pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
-
Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
-
Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
-
Preheat oven to 425 degrees F (220 degrees C).
-
Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
-
Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
-
Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
-
Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
-
Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
-
Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes. Unknown
