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
Saffron Broth
- 1 pound jumbo shrimp, peeled and deveined, shells reserved
- 2 teaspoons olive oil
- ½ teaspoon saffron threads, or more to taste
- 2 ¼ cups chicken broth
Paella
- 1 tablespoon olive oil
- 8 ounces chorizo sausage, sliced into thin rounds
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 1/3 cups Arborio rice
- ½ cup green peas
- 1 red bell pepper, cut into thin strips
- salt to taste
- 1 teaspoon paprika
- 1 pinch cayenne pepper, or more to taste
Directions
Step 1
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.
Step 2
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.
Step 3
Preheat oven to 425 degrees F (220 degrees C).
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
Step 9
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.
Recipe Tip
You can substitute smoked paprika for paprika, chicken broth for saffron broth, and any smoky, spicy sausage for chorizo.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 476 | |
% Daily Value * | |
Total Fat19g | 25% |
Saturated Fat6g | 31% |
Cholesterol150mg | 50% |
Sodium975mg | 42% |
Total Carbohydrate47g | 17% |
Dietary Fiber2g | 7% |
Total Sugars3g | |
Protein26g | |
Vitamin C31mg | 155% |
Calcium37mg | 3% |
Iron3mg | 18% |
Potassium361mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this