Fast and Easy Shrimp Paella

• 4 cups shrimp shell stock (see Notes) or chicken stock
• Pinch saffron (optional but very nice)
• 3 tablespoons olive oil
• 1 medium onion, minced
• About 1 teaspoon pimenton (Spanish paprika; see Notes) or other paprika
• 1 teaspoon ground cumin
• 2 cups Spanish (or other) shortgrain rice
• 2 cups raw peeled shrimp, cut into 1/2-inch chunks, shells reserved for stock
• Salt
• Minced fresh parsley, for garnish

1. Preheat the oven to 450F.
2. Warm the stock in a saucepan along 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 and soft, about 5 minutes.
5. Add the paprika and cumin and cook 1 minute more.
6. Add the rice and cook, stirring occasionally, until glossy, just 1 or 2 minutes.
7. Stir in the shrimp, season liberally with salt, and add the warm stock, taking care to avoid the rising steam.
8. Transfer the skillet to the oven.
9. Bake about 15 minutes, until all the liquid is absorbed and the rice is dry on top.
10. Taste for salt, then garnish with parsley and serve immediately.

shrimp shell stock, saffron, olive oil, onion, paprika, ground cumin, spanish, shrimp, salt, fresh parsley

Taken from www.cookstr.com/recipes/fast-and-easy-shrimp-ldquopaellardquo (may not work)