ngredients for 4 large portions: (best to use a 12 or 13 inch wide skillet) For the saffron broth: 2 tsp olive oil reserved shrimp shells from 1 pound of jumbo shrimp 1/2 to 1 tsp saffron threads, depending on how strong you want the flavor 2 1/4 cups chicken broth *Simmer for 20 minutes, strain and reserve. Be sure to season generously with salt, or your rice will be bland. For the paella: 1 tbsp olive oil 8 oz sliced chorizo sausage, or any smoky, spicy sausage 1/2 yellow onion, diced 2 cloves garlic, minced 1 1/3 cup Arborio rice 1/2 cup green peas 1 tsp regular or smoked paprika, optional depending on how much was in the sausage 2 cups (exactly) hot saffron broth, or just plain hot chicken broth 1 pound peeled and deveined jumbo shrimp 1 sweet red pepper, cut into thin strips salt and cayenne to taste garnish top with a light drizzle of extra virgin olive oil, and freshly chopped Italian parsley lemon wedges, optional (some love lemon, I prefer without, but give it a try and see) *Bake at 425 degrees F. for 20 minutes, then finish over med-high flame until rice is just tender. It will be firm and slightly sticky. Don’t burn it, but you can leave it on the flame a little longer to try and get the rice to caramelize and crust onto the bottom of the pan, like the classic version. Be careful.
Posted on: Mon, 28 Jul 2014 12:20:04 +0000
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