The Simplest Paella

Paella, a traditional Spanish dish, comes to life with a delightful combination of rice and shrimp. This easy-to-make recipe brings the flavors of coastal Spain right to your weeknight dinner table. Within 30 minutes, you can savor the delicious taste of paella, making it a perfect option for a quick and satisfying meal.

MAKES: 4 servings

TIME: 30 minutes

INGREDIENTS:

• 31/2 cups stock (or water)
• Pinch of saffron threads
• 3 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• Salt and freshly ground black pepper
• 2 cups short- or medium-grain rice, preferably paella rice or Arborio
• 2 cups peeled shrimp (about 1 pound), cut into 1/2-inch chunks
• Chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. Preheat your oven to 450°F. Warm the stock with saffron in a small saucepan.
2. In a 10- or 12-inch ovenproof skillet, heat the olive oil over medium-high heat. Add the chopped onion, sprinkle with salt and pepper, and cook until softened (3 to 5 minutes), stirring occasionally.
3. Add the rice to the skillet and cook for another minute or two until the rice appears shiny. Carefully pour in the warm saffron-infused stock and stir gently until combined. Add the shrimp to the mixture.
4. Place the skillet in the oven and bake for 15 minutes. Check to see if the rice is dry and tender. If needed, return the pan to the oven for an additional 5 minutes. If the rice seems too dry but not quite done, add a small amount of stock or water. Once the rice is ready, turn off the oven and let it rest for at least 5 minutes and up to 15 minutes.
5. Remove the paella from the oven and sprinkle it with freshly chopped parsley. For added texture and flavor, you can put the pan over high heat for a few minutes to develop a crispy bottom crust before serving.

VARIATIONS:

• Paella with Chicken and Chorizo: For a heartier version, omit the shrimp and add bone-in, skin-on chicken thighs, chopped garlic, Spanish chorizo, paprika, dry white wine, and tomato purée. Brown the chicken, cook with onions and garlic, add chorizo, wine, and tomato purée, then proceed with the rest of the recipe.
• Vegetarian Paella: Skip the shrimp and saffron, and instead, use vegetable stock or water. Incorporate ripe tomatoes, garlic, tomato paste, and smoked paprika. In Step 1, cook garlic with the onion, then add tomato paste and paprika. In Step 2, place tomato wedges on top of the rice before baking.
• Paella with Eggs: Follow the main recipe or the vegetarian variation. In Step 3, make four indentations in the rice mixture and carefully crack an egg into each before baking.

Enjoy this simplest paella as a satisfying and flavorful meal, and feel free to explore various variations to suit your tastes and dietary preferences. Bon appétit!