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Saffron Paella

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PREP TIME
15 min
COOKING TIME
55 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner Spanish
Saffron Paella
Ingredients
  • 1 pound jumbo shrimp, peeled and deveined, shells reserved
  • 2 teaspoons olive oil
  • 1/2 teaspoon saffron threads, or more to taste
  • 2 1/4 cups chicken broth
  • 1 tablespoon olive oil
  • 8 ounces chorizo sausage, sliced into thin rounds
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/3 cups Arborio rice
  • 1/2 cup green peas
  • 1 red bell pepper, cut into thin strips
  • salt to taste
  • 1 teaspoon paprika
  • 1 pinch cayenne pepper, or more to taste
Instructions
1
Heat a saucepan over medium heat and cook the reserved shrimp shells along with 2 teaspoons of olive oil until they turn pink and have a pleasant aroma, approximately 1 to 2 minutes.
2
Add saffron to the cooked shrimp shells and then pour in chicken broth, bringing it to a gentle boil. Continue cooking until the broth has turned a deep reddish-brown color and emits a rich fragrance, roughly 20 minutes.
3
Carefully strain the saffron broth through a fine-mesh sieve and measure out 2 cups of the liquid. Transfer this amount to a small saucepan and place it over low heat to maintain its temperature.
4
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
5
In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Cook the chorizo slices in the hot oil until they turn brown, taking about 2 minutes per side. Add the onion to the sausage mixture and cook until it becomes soft and slightly translucent, roughly 3 minutes.
6
Reduce the heat to medium-low.
7
Add garlic to the chorizo mixture and cook until it emits a fragrant aroma, approximately 1 minute.
8
Add the rice to the skillet and stir until it is evenly coated with oil; then add the peas.
9
Spread the rice mixture evenly across the bottom of the skillet. Arrange the shrimp in a single layer on top of the rice, followed by pepper strips placed around and between the shrimp. Season with salt, paprika, and cayenne pepper.
10
Increase the heat to high. When the rice mixture begins to sizzle in the skillet, pour the 2 cups of hot saffron broth over the shrimp. Gently shake the skillet to distribute the liquid evenly.
11
Bake the rice mixture in a preheated oven at 425 degrees Fahrenheit (220 degrees Celsius) until the rice is almost tender and still retains some moisture, roughly 20 minutes.
12
Place the skillet over medium-high heat and cook until the rice is tender, the liquid has been absorbed, and it develops a caramelized crust on the bottom of the skillet, taking about 3 to 5 minutes.