Fast N Easy Shrimp Paella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe was adapted from Mark Bittman's Bittman Takes on America's Chefs. I make it all the time and it's one of my favorite dinners, albeit a little more expensive than some because of the saffron and fresh shrimp needed. Ingredients:
4 cups chicken broth |
a pinch saffron |
3 tbsp. olive oil |
1 medium sized yellow onion, minced |
1 medium sized red bell pepper, diced |
1 tsp. paprika |
1 tsp. ground cumin |
2 cups spanish short grain rice (i sometimes use medium grain if short grain is hard to find) |
2 cups raw peeled shrimp, cut into 1/2 inch chunks |
sea salt |
minced fresh parsley for garnish |
Directions:
1. Preheat the oven to 450 degrees F.
2. Warm the chicken broth in a saucepan with the saffron.
3. Separately, place an oven-proof 10-to-12 inch skillet over medium-high heat and add the oil. A minute later, add the onion and pepper and cook, stirring occasionally, until the onion is translucent and soft, about 5 min.
4. Add paprika and cumin and cook about 1 more minute.
5. Add rice and cook, stirring occasionally, until rice is glossy, 1 to 2 min. Stir in the shrimp and season liberally with salt. Add the warm stock, and transfer the skillet, uncovered, to the oven.
6. Bake about 15 min. or until all the liquid is absorbed and rice is dry on top.
7. Add salt to taste; garnish with parsley, serve immediately.
8. HINT: if you don't have an oven-proof skillet, cook everything in your skillet as directed, then pour the whole thing into a large glass casserole dish and cook in there. It's easier to see when the liquid is absorbed anyway!
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