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My review
Quick and Easy Paella
56k
Chef John
"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."
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Ingredients
1 h 10 m servings 476Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- 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.
- 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 and cayenne pepper.
- 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.
- Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
- 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.
Footnotes
- Cook's Note:
- You can substitute smoked paprika for the paprika.
- You can use hot chicken broth in place of the hot saffron broth.
- You can use any smoky, spicy sausage in place of the chorizo sausage.
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Reviews
Read all reviews 5470 Ratings
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Most helpful positive review
7/28/2014
First let me say the only thing I changed in the recipe is that I used 6 ounces of bulk chorizo because that's what I had on hand. Otherwise, I followed the recipe and technique exactly. This re...
Most helpful critical review
10/13/2016
I followed this recipe exactly as written and my rice didn't cook in the time specified and my shrimp was way overcooked. I thought 20 minutes in the oven with shrimp was a little too long. I sh...
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7/28/2014
First let me say the only thing I changed in the recipe is that I used 6 ounces of bulk chorizo because that's what I had on hand. Otherwise, I followed the recipe and technique exactly. This re...
5/26/2015
This base paella recipe was fantastic. The use of shrimp stock from the skins I think was the most important thing and a technique I'm happy to add to repertoire. I didn't bother with the saff...
1/7/2017
This was the first time I made paella and turned out wonderful! Followed the recipe almost exactly, only used green bell pepper instead of red, and kielbasa sausage for the Spanish chorizo. Al...
11/15/2015
I have never had Paella before so I am not sure what it is supposed to taste like. I used both Saffron (more than required) and smoked paprika and found it bland. I didn't change anything else ...
10/6/2014
My whole family loved it! I did use Pepperoni instead of the recipe sausage. I also used 2 lbs of medium shrimp instead of Jumbo shrimp. I used my regular "Jasmine" white rice and used their req...
12/29/2017
Delicious! Kid's loved it. I didn't have fresh shrimp tails, so I just cooked the saffron with garlic cloves, celery leaf and the chicken stock just to give it a bit of a boost of flavor whil...
3/22/2017
A great introduction to one of Spain's best dishes. Chef John is a wonderful cooking teacher. I've made this many times to rave reviews. I've added chicken thighs, calamari, and fresh mussels by...