Quick and Easy Paella
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Quick and Easy Paella

1. Jumbo shrimp, peeled and deveined, shells reserved - 1 pound
2. Olive oil - 2 teaspoons
3. Saffron threads, or more to taste - ½ teaspoon
4. Chicken broth - 2 ¼ cups
5. Olive oil - 1 tablespoon
6. Chorizo sausage, sliced into thin rounds - 8 ounces
7. Yellow onion, diced - ½
8. Garlic, minced - 2 cloves
9. Arborio rice - 1 ⅓ cups
10. Green peas - ½ cup
11. Red bell pepper, cut into thin strips - 1
12. Salt to taste - 1
13. Paprika - 1 teaspoon
14. Cayenne pepper, or more to taste - 1 pinch

How to cook deliciously - Quick and Easy Paella

1. Stage

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.

2. Stage

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.

3. Stage

Preheat oven to 425 degrees F (220 degrees C).

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.

8. Stage

Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.

9. Stage

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