Recipes Cuisine European Spanish Quick and Easy Paella 4.8 (156) 117 Reviews 89 Photos 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. Recipe by Chef John Updated on October 10, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 89 89 89 89 Prep Time: 15 mins Cook Time: 55 mins Total Time: 1 hrs 10 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients Saffron Broth: 1 pound jumbo shrimp, peeled and deveined, shells reserved 2 teaspoons olive oil ½ teaspoon saffron threads, or more to taste 2 ¼ cups chicken broth Paella: 1 tablespoon olive oil 8 ounces chorizo sausage, sliced into thin rounds ½ yellow onion, diced 2 cloves garlic, minced 1 ⅓ cups Arborio rice ½ 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 Directions 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, paprika, 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. Unknown 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. I Made It Print Nutrition Facts (per serving) 476 Calories 19g Fat 47g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 476 % Daily Value * Total Fat 19g 25% Saturated Fat 6g 31% Cholesterol 150mg 50% Sodium 975mg 42% Total Carbohydrate 47g 17% Dietary Fiber 2g 7% Total Sugars 3g Protein 26g Vitamin C 31mg 155% Calcium 37mg 3% Iron 3mg 18% Potassium 361mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved