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Original Paella  (Not yet rated)

A simple combination of rice and shrimp.

Cal: 582 Fat: 14g Carbs: 86g Protein: 25g Fiber: 3g
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Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • salt ; to taste
  • 1 medium onions ; minced
  • black pepper ; to taste
  • 3 tablespoons olive oil ; extra virgin
  • 1 pinch saffron ; threads, optional
  • 2 cups white rice ; short, or medium grain, preferably Arborio
  • 2 cups shrimp ; peeled, cut into 1/2 inch chunks
  • 3 1/2 cups chicken stock
  • In My Kitchen

  • You will also need: saucepan


    Preheat oven to 500 degress F, or as near that as you can get. Warm the stock in a saucepan with the saffron (if using it). Place an ovenproof 10 or 12 inch skillet over medium-high heat and add the oil. A minute later, add the onion and cook, stirring occasionally, until translucent (about 5 minutes). Add the rice and cook, stirring occassionally, until glossy, for about a minute or two. Season with salt and pepper and add the stock, taking care to avoid the steam. Stir in the shrimp and transfer the skillet to the oven. Bake for about 25 minutes, until all the liquid is absorbed and the rice is dry on top. Garnish with parsley if desired and serve immediately. Makes 4 servings.

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