The Original Paella

• 3 1/2 cups chicken stock, preferably homemade (page 160)
• Pinch of saffron threads, optional
• 3 tablespoons extra virgin olive oil
• 1 medium onion, minced
• 2 cups short- or medium-grain rice, preferably Arborio
• Salt and black pepper to taste
• 2 cups peeled shrimp, cut into 1/2-inch chunks
• Minced fresh parsley leaves 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 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, 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, until all the liquid is absorbed and the rice is dry on top (its nice if it browns a little on the bottom, too).
9. Garnish with parsley and serve immediately.

chicken stock, saffron threads, extra virgin olive oil, onion, rice, salt, shrimp, parsley

Taken from www.epicurious.com/recipes/food/views/the-original-paella-385851 (may not work)