The Minimalist's Paella
- 4 cups chicken stock (see text)
- Pinch saffron
- 3 tablespoons olive oil
- 1 medium onion, minced
- 2 cups short- or medium-grain rice
- Salt and fresh black pepper to taste
- 2 cups raw peeled shrimp, cut into 1/2-inch chunks
- Minced parsley for garnish
- Preheat the oven to 500 degrees, or as near as you can.
- Warm the stock in a saucepan with the saffron.
- Place a 10- or 12-inch skillet over medium-high heat and add the oil.
- One minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the rice, and cook, stirring occasionally, until glossy -- just a minute or two.
- Season liberally with salt and pepper, and add the warmed stock, taking care to avoid the rising steam.
- Stir in the shrimp, and transfer the pan to the oven.
- Bake about 25 minutes, until all the liquid is absorbed and the rice is dry on top.
- Garnish, and serve immediately.
chicken stock, saffron, olive oil, onion, rice, salt, shrimp, parsley
Taken from cooking.nytimes.com/recipes/8539 (may not work)