Paella, Fast and Easy

• 1 quart chicken stock
• Pinch of saffron threads (optional)
• 3 tablespoons olive oil
• 1 medium onion, minced
• 2 cups medium-grain rice
• Salt and freshly ground black pepper
• 2 cups peeled and, if you like, deveined shrimp, cut into 1/2-inch chunks
• Minced fresh parsley for garnish

1. Preheat the oven to 500F or as near that temperature as you can get it.
2. Warm the stock in a saucepan along with the saffron if youre using it.
3. Put 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, or until all the liquid is absorbed and the rice is dry on top.
9. Garnish with parsley and serve immediately.
10. Shrimp is my first choice for this dish, but the alternatives are numerous.
11. As long as the pieces are less than 1/2 inch thick, anything will cook through in the time it takes for the liquid to evaporate.
12. Try any combination:
13. Sausage, (especially chorizo), cut into bits
14. Peas and/or other vegetables, cut up if necessary
15. Scallops, treated exactly like the shrimp
16. Boneless pork or chicken, cut into 1/2-inch or smaller cubes
17. Tofu, stirred into the rice during the last 5 minutes of baking
18. Clams and/or mussels, well scrubbed, placed on top of the rice when you put the pan in the oven

chicken, saffron, olive oil, onion, rice, salt, like, fresh parsley

Taken from www.epicurious.com/recipes/food/views/paella-fast-and-easy-386621 (may not work)