Easy Paella Recipe: A Quick Spanish Delight

Ingredients

• 1 pound jumbo shrimp, peeled and deveined, shells reserved
• 2 teaspoons olive oil
• 0.5 teaspoon saffron threads, or more to taste
• 2.25 cups chicken broth
• 1 tablespoon olive oil
• 8 ounces chorizo sausage, sliced into thin rounds
• 0.5 yellow onion, diced
• 2 cloves garlic, minced
• 1.33 cups Arborio rice
• 0.5 cup green peas
• 1 red bell pepper, cut into thin strips
• salt to taste
• 1 teaspoon paprika
• 1 pinch cayenne pepper, or more to taste

Instructions

1. In a saucepan, cook shrimp shells with 2 teaspoons of olive oil over medium heat for 1 to 2 minutes, until they turn pink and release their aroma. Stir in saffron, then add chicken broth. Simmer until the broth turns a rich, rusty brown and becomes fragrant, about 20 minutes.
2. Strain the saffron-infused broth through a fine-mesh sieve. Measure out 2 cups and keep it warm in a small saucepan over low heat.
3. Preheat your oven to 425 degrees F (220 degrees C).
4. Heat 1 tablespoon of olive oil in a large, oven-proof skillet over medium heat. Add chorizo slices and cook until browned, about 2 minutes per side. Incorporate onion and sauté until softened and slightly translucent, approximately 3 minutes. Reduce the heat to medium-low.
5. Add garlic to the chorizo mixture and sauté until fragrant, about 1 minute. Introduce the rice to the skillet, stirring to ensure it's fully coated in the oil, then mix in the peas.
6. Evenly spread the rice mixture across the bottom of the skillet. Arrange the shrimp in a single layer on top. Distribute pepper strips around and between the shrimp, then season with salt, paprika, and cayenne pepper.
7. Increase the heat to high. Once the rice starts to sizzle, pour the reserved 2 cups of hot saffron broth over the shrimp. Gently shake the skillet to ensure even liquid distribution.
8. Bake the rice mixture in the preheated oven for about 20 minutes, or until the rice is almost tender but still slightly moist.
9. Return the skillet to medium-high heat and cook until the rice is tender, the liquid is fully absorbed, and a slight caramelization and crust form on the bottom, typically 3 to 5 minutes.

Nutrition

• Calories: 476 kcal
• Fat Content: 19 g
• Fiber Content: 2 g
• Sugar Content: 3 g
• Sodium Content: 975 mg
• Protein Content: 26 g
• Cholesterol Content: 150 mg
• Carbohydrate Content: 47 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g