quick and easy paella
When you first do a version of a classic dish like paella, try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you’ll have a wider variety of ingredients, like clams, mussels, squid, and chicken, to make your rice much more interesting.
- Prep: 15 mins
- Cook: 55 mins
- Easy
- Serves: 6
Ingredients
Saffron Broth
Paella
quick and easy shrimp method
Step: 1 Put a saucepan over medium heat and cook and stir reserved shrimp shells and 2 teaspoons olive oil for 1 to 2 minutes till the shells are pink and fragrant. Stir saffron into shells; add chicken broth, drive to a gentle boil, and cook about 20 minutes till the broth is rusty brown and fragrant.
Step: 2 Through a fine-mesh sieve strain saffron broth; quantify 2 cups of broth, spill into a small saucepan, and to keep broth hot put over low heat. Then preheat the oven to 425 degrees F (220 degrees C).
Step: 3 Put a large, oven-proof skillet over medium heat and heat 1 tablespoon olive oil, then Cook chorizo slices in hot oil for about 2 minutes per side or until browned. Now add onion to sausage; cook and stir for about 3 minutes until soft and a bit translucent. Lessen the heat to medium-low.
Step: 4 Now nix garlic into chorizo mixture and cook and stir for about 1 minute till fragrant. Then add rice to skillet and stir to fully coat them in oil; stir in peas.
Step: 5 Into the bottom of the skillet pat the rice mixture evenly. Arrange over the top of the rice shrimp in a single layer. Then lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
Step: 6 Now increase heat to high. When the rice starts to sizzle in the skillet, spill over the shrimp reserved 2 cups of hot saffron broth; To distribute the liquid gently shake the skillet.
Step: 7 In the preheated oven bake the rice mixture for about 20 minutes till the rice is almost tender but still a bit wet.
Step: 8 Put the skillet over medium-high and cook for about 20 minutes till the rice is tender, liquid is absorbed, and rice caramelizes and crusts a bit on the bottom of the skillet, now dish out and serve.
