Paella
Ingredients for 4 large portions: best to use a 12 or 13 inch wide skillet
Saffron broth
- 2 tsp olive oil
- reserved shrimp shells from 1 pound of jumbo shrimp
- 1/2 to 1 tsp saffron threads, depending on how strong you want the flavor
- 2 1/4 cups chicken broth
Simmer for 20 minutes, strain and reserve. Be sure to season generously with salt, or your rice will be bland.
Paella:
- 1 tbsp olive oil
- 8 oz sliced chorizo sausage, or any smoky, spicy sausage
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 1/3 cup Arborio rice
- 1/2 cup green peas
- 1 tsp regular or smoked paprika, optional depending on how much was in the sausage
- 2 cups (exactly) hot saffron broth, or just plain hot chicken broth
- 1 pound peeled and deveined jumbo shrimp
- 1 sweet red pepper, cut into thin strips
- salt and cayenne to taste
- garnish top with a light drizzle of extra virgin olive oil, and freshly chopped Italian parsley
- lemon wedges, optional (some love lemon, I prefer without, but give it a try and see)
Bake at 425 degrees F. for 20 minutes, then finish on stove-top over med-high flame until rice is just tender. It will be firm and slightly sticky. Don’t burn it, but you can leave it on the flame a little longer to try and get the rice to caramelize and crust onto the bottom of the pan, like the classic version. Be careful.
2020-04-17: God only knows why I made this today. I don't even like seafood. Turned out great, though. Never before have I understood the subtle smell and flavor of saffron.