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Quick and Easy Paella
Quick and Easy Paella
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Chef John simplifies classic paella with saffron rice, chorizo, and shrimp, emphasizing technique.
Ingredients:
  • 1 pound jumbo shrimp, peeled and deveined, shells reserved
  • 2 teaspoons olive oil
  • 0.5 teaspoon saffron threads, or more to taste
  • 2.25 cups chicken broth
  • 1 tablespoon olive oil
  • 8 ounces chorizo sausage, sliced into thin rounds
  • 0.5 yellow onion, diced
  • 2 cloves garlic, minced
  • 1.3333333730698 cups Arborio rice
  • 0.5 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
Instructions:
  • In a saucepan over medium heat, sauté the shrimp shells in 2 teaspoons of olive oil until they turn pink and release a fragrant aroma, about 1 to 2 minutes. Mix in saffron, pour in chicken broth, bring to a simmer, and let it cook until the broth turns a rustic brown and becomes aromatic, approximately 20 minutes.
  • Pass saffron broth through a fine-mesh sieve, measure out 2 cups, and warm in a small saucepan over low heat.
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • In a large oven-proof skillet over medium heat, warm 1 tablespoon of olive oil. Sear chorizo slices in the fragrant oil until crisp and golden on each side for about 2 minutes. Mix in the onion with the sausage and sauté until tender and slightly see-through, around 3 minutes. Lower the heat to medium-low.
  • Stir in the garlic to the chorizo mixture and cook until fragrant, around 1 minute. Mix in the rice to coat it fully in oil, then add the peas.
  • Evenly spread the rice mixture in the skillet. Place the shrimp in a single layer over the rice. Add the pepper strips around and among the shrimp; then season with salt, paprika, and cayenne pepper for a perfect blend of flavors.
  • Turn up the heat to high. Once the rice starts sizzling, pour the reserved 2 cups of hot saffron broth over the shrimp and shake the skillet gently to evenly distribute the liquid.
  • Bake the rice mixture in the oven until the rice is almost tender but still slightly moist, approximately 20 minutes.
  • Cook the rice in a skillet over medium-high heat until tender, the liquid is absorbed, and the rice caramelizes and forms a slight crust on the bottom, for around 3 to 5 minutes.

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