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Quick and Easy Shrimp Paella

If you can make Cuban Yellow Rice, then you can make Paella!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4 -6 Servings
Course: Entree
Cuisine: Spanish
Ingredients Equipment Method

Ingredients
  

  • 4 Cups Shrimp Shell Stock or Chicken Stock
  • 1 Pinch Saffron
  • 3 Tbsp Olive Oil
  • 1 Medium Onion minced
  • 1 Tsp Paprika
  • 1 Tsp Cumin
  • 2 Cups Spanish or other short-grain rice ,
  • 2 Cups raw peeled shrimp cut into 1/2 inch chunks
  • Salt
  • Fresh Parsley minced

Equipment

  • 10-12 inch ovenproof skillet
  • small saucepan

Method
 

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. If using saffron, warm the stock in the saucepan along with the saffron.
  3. Heat the oil in the skillet and sweat the onions in it.
  4. Add rice, paprika and cumin and cook for 1-2 minutes (or until glossy)
  5. Stir in the shrimp, season with salt and add the stock.
  6. Place skillet in preheated oven and bake for 15 minutes (or until all the liquid is absorbed and the rice is dry on top)
  7. Salt to taste and garnish with parsley.