I didn’t understand paella well until I had this dish in Spain. Rather than a major production, it’s a simple combination of rice and shrimp, a terrific weeknight dish, as it has been in coastal Spain for centuries.
Recipe information
Yield
makes 4 servings
Ingredients
3
3
1
2
2
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 500°F or as near that temperature as you can get it. Warm the stock in a saucepan with the saffron if you’re using it. Place an ovenproof 10- or 12-inch skillet over medium-high heat and add the oil. A minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Step 2
Add the rice and cook, stirring occasionally, until glossy, just a minute or two. Season liberally with salt and pepper and add the warmed stock, taking care to avoid the rising steam. Stir in the shrimp and transfer the skillet to the oven.
Step 3
Bake for about 25 minutes, until all the liquid is absorbed and the rice is dry on top (it’s nice if it browns a little on the bottom, too). Garnish with parsley and serve immediately.