40 minutes
A simple and authentic Spanish dish that combines saffron-infused rice with tender shrimp, cooked to perfection in the oven.
Chicken Stock, warm
cups
Saffron, infused
pinches
tablespoons
Medium Onion, minced
each
Short-grain Rice
cups
to taste
to taste
Raw Peeled Shrimp, cut into 1/2-inch chunks
cups
Flat Leaf Parsley, minced
to garnish
1. Preheat Oven and Warm Stock
Preheat your oven to 500 degrees. Gently warm chicken stock in a saucepan and infuse it with a pinch of saffron.
2. Cook Onion
In a skillet, heat olive oil over medium-high heat. Cook minced onion until soft and translucent, about 5 minutes.
3. Toast Rice
Stir in short-grain rice to the skillet, cooking until well-coated in oil, about 1 to 2 minutes.
4. Season and Add Stock
Season the rice with salt and black pepper. Pour the warm, saffron-infused chicken stock over the rice.
5. Add Shrimp and Bake
Scatter raw peeled shrimp chunks atop the rice. Transfer the skillet to the preheated oven and bake for about 25 minutes.
6. Garnish and Serve
Once the paella is ready, remove from the oven and sprinkle with minced parsley. Serve immediately.
Comments (0)