Recipe by Chef John
"Consider this a gateway paella and the first step to a serious, lifelong addiction. When I first do a version of a classic dish like paella, I try to use a minimum number of ingredients and steps to focus on technique. After learning the method, you'll ideally use a wider variety of ingredients, like clams, mussels, squid, and chicken, which will make your rice that much more interesting. Garnish with extra virgin olive oil, freshly chopped flat-leaf parsley, and lemon wedges."
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jumbo shrimp, peeled and deveined, shells reserved
saffron threads, or more to taste
2 1/4 cups
chorizo sausage, sliced into thin rounds
yellow onion, diced
1 1/3 cups
red bell pepper, cut into thin strips
cayenne pepper, or more to taste
salt to taste
Very tasty. Definitely will make this again !
Not too quick, not too easy, but well worth it !
Excellent recipe. Please note that the instructions for what to do with the paprika aren't among the directions. I guessed. REALLY tasty and the timing on the rice was excellent, which is a problem in many other recipes I've tried. Highly recommended with a white Rioja!
My whole family loved it! I did use Pepperoni instead of the recipe sausage. I also used 2 lbs of medium shrimp instead of Jumbo shrimp.
I used my regular "Jasmine" white rice and used their required amount of liquid. I think it took a little longer than your time required to soften after baking.
The only reason for the changes was I didn't have all of the ingredients. Ti came out excellent & I will surely make it again
Probably my favorite recipe. Cooked it for a friend, who liked it as well!
First let me say the only thing I changed in the recipe is that I used 6 ounces of bulk chorizo because that's what I had on hand. Otherwise, I followed the recipe and technique exactly. This recipe was awesome! I was a little worried about shrimp being overdone at 20 minutes in the oven, it was fine but don't leave it in any longer. Don't skimp on simmering the shells with the broth, this added a lot of flavor! Saffron is pricey but please invest if you can. It does make a difference. The rice in the dish comes out slightly firm, it is not runny or creamy like risotto, it is nice and fluffy. I used a cast iron skillet. This recipe is a keeper! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Easy Paella
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 174
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