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Quick and Easy Paella

The introduction to "Quick and Easy Paella" shares a personal journey of culinary discovery, tracing back to an unforgettable visit to Spain, where the author first encountered the iconic dish of Paella. This experience ignited a passion for Spanish cuisine, particularly for its ability to encapsulate the vibrant Spanish culture and landscape through a blend of simple yet rich ingredients like saffron threads, jumbo shrimp, and cayenne pepper. Inspired by the melody of flavors and the joy of sharing food that characterizes Spanish dining, the author embarked on a quest to demystify the preparation of this quintessential dish. After several experiments and mastering a quicker and easier version that does not compromise on taste or authenticity, the author is now keen to share this adapted recipe with others. The hope is to bring a piece of the Spanish coastal experience into the kitchens of those eager to explore global cuisines, creating a bridge through food that connects cultures and palates across distances.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Spanish
Servings 6 people
Calories 658 kcal

Equipment

  • 1 pan

Ingredients
  

Saffron Broth

  • 1/2 teaspoon saffron threads
  • 2 1/4 cups chicken broth
  • 2 teaspoons olive oil
  • 1 pound jumbo shrimp

Paella

  • 1 teaspoon paprika
  • 1 pinch cayenne pepper
  • 1 red bell pepper
  • Salt to taste
  • 1 1/3 cups Arborio rice
  • 1/2 cup green peas
  • 1 tablespoon olive oil
  • 1/2 yellow onion
  • 2 cloves garlic
  • 8 ounces chorizo sausage

Instructions
 

  • In a pan over medium heat, steam, and mix preserved shrimp shells and two teaspoons canola oil.
  • Saffron should be stirred into the shells, and chicken broth should be added.
  • Preheat the oven to 425 degrees Fahrenheit.
  • In a large oven-safe skillet, heat one tablespoon of olive oil on medium-high heat. In a hot skillet, cook chorizo strips.
  • Continue cooking the garlic into the chorizo combination until moist.
  • Over the rice, place the seafood in a thin layer.
  • Sprinkle with salt, parmesan, and cayenne pepper, and place pepper slices around as well as between shrimp.
  • Cook the rice paste for 20 minutes in a preheated oven.
  • Cook, often stirring, until the rice is soft, the liquid has been absorbed, and the rice has caramelized.
Keyword jumbo shrimp, saffron threads