The Original Paella

Name: The Original Paella
Ingredients: 3 1/2 cups chicken stock, preferably homemade (page 160); Pinch of saffron threads, optional; 3 tablespoons extra virgin olive oil; 1 medium onion, minced; 2 cups short- or medium-grain rice, preferably Arborio; Salt and black pepper to taste; 2 cups peeled shrimp, cut into 1/2-inch chunks; Minced fresh parsley leaves for garnish

8 ingredients

9 steps

Ingredients

3 1/2 cups chicken stock, preferably homemade (page 160)
Pinch of saffron threads, optional
3 tablespoons extra virgin olive oil
1 medium onion, minced
2 cups short- or medium-grain rice, preferably Arborio
Salt and black pepper to taste
2 cups peeled shrimp, cut into 1/2-inch chunks
Minced fresh parsley leaves for garnish

Directions

1

Preheat the oven to 500F or as near that temperature as you can get it.
2

Warm the stock in a saucepan with the saffron if youre using it.
3

Place an ovenproof 10- or 12-inch skillet over medium-high heat and add the oil.
4

A minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
5

Add the rice and cook, stirring occasionally, until glossy, just a minute or two.
6

Season liberally with salt and pepper and add the warmed stock, taking care to avoid the rising steam.
7

Stir in the shrimp and transfer the skillet to the oven.
8

Bake for about 25 minutes, until all the liquid is absorbed and the rice is dry on top (its nice if it browns a little on the bottom, too).
9

Garnish with parsley and serve immediately.