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Quick and Easy Shrimp Paella

From the Kitchen of Michael J. Waddell,
2005-05-28
If you can make Cuban Yellow Rice, then you can make Paella!
Prep Time:
 5 minutes

Cook Time:
 25 minutes

Categories:
 Spanish
 Entree

Yields:
 4-6 Servings

Ingredients

4Cups Shrimp Shell Stock or Chicken Stock,
1Pinch Saffron,
3Tbsp Olive Oil,
1Medium Onion, minced
1Tsp Paprika,
1Tsp Cumin,
2Cups Spanish (or other) short-grain rice,
2Cups raw peeled shrimp, cut into 1/2 inch chunks
Salt,
Fresh Parsley, minced

Equipment

  • 10-12 inch ovenproof skillet
  • small saucepan

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. If using saffron, warm the stock in the saucepan along with the saffron.
  3. Heat the oil in the skillet and sweat the onions in it.
  4. Add rice, paprika and cumin and cook for 1-2 minutes (or until glossy)
  5. Stir in the shrimp, season with salt and add the stock.
  6. Place skillet in preheated oven and bake for 15 minutes (or until all the liquid is absorbed and the rice is dry on top)
  7. Salt to taste and garnish with parsley.