- 1 onion sliced
- 2 links of chorizo sliced
- 10 olives chopped
- 2 cloves of garlic chopped
- 4 threads of saffron
- 1/2 tsp paprika
- 1 cup of white rice
- 2 cups of veggie stock + some more water if needed
- 1/2 pound of shrimp
- handful of cilantro
- salt and pepper to taste
i’ve always thought it would be nice to have one of those paella pans…i guess i don’t really need one because my pots work fine. honestly, it’s just another excuse to go shopping at sur la table.
any kind of shopping for kitchen “stuff” gets me excited though. if i won the lotto i would buy every piece of le creuset out there, as well as a proper paella pan. oh, and then i would build one of those fire pits in my yard. i’m not really sure why i need a fire pit but whenever i see someone cooking paella on tv they are on the beach makin’ the stuff over an open pit fire.
i might as well add a beach house to that because paella cooking on an open pit fire at my new beach house sounds awesome.
ahhhh, a girl can dream. for now i’ll be making paella on my stove top, in my dutch oven, with my old wooden spoons and my pre-frozen shrimp. see how easy that is. now go grab your pot and get your ingredients, it’s time for paella.
easy shrimp paella
to prepare: wash your shrimp. i prefer not to shell mine, it gives the paella a great taste. it’s like an added bonus. pre-heat oven to 350.
- in a dutch oven heat up some oil, about a tbl. add your onions, chorizo, olives and garlic, saute for about 5 minutes.
- add rice to the pot and cook over a low flame stirring for a few minutes (about 2), the aim here is to not burn the rice, you want it translucent.
- to the pot add stock and mix. add paprika and saffron threads (i like to break the saffron threads with my fingers as i add it to the pot). bring to a boil and then a bring the heat down to medium and cook on the stove top for 5 minutes.
- add shrimp to the top of the pot and cover. put into the oven and don’t touch it for 15 minutes.
- when your timer goes off, open the pot and take a look. i like to taste the rice here, just to see if it is cooked well. sometimes when i make paella, depending on the rice i use, i need to add just a small amount of water because the rice is still a touch hard (i like my rice on the softer side). if you need to add more water, cover pot and cook for another 5 minutes.
- take off cover and cook paella for another 5 minutes just to cook off the extra water and my favorite part, let the rice burn a little on the bottom, you know, that good crunchy stuff (the best part).
- take it out of the oven, let it rest for 3-5 minutes and sprinkle with some cilantro.