Quick and Easy Paella

Recipe View Infuse the Broth: In a saucepan over medium heat, sauté the reserved shrimp shells with 2 teaspoons of olive oil until they turn pink and release their aroma (1-2 minutes). Add the saffron threads, then pour in the chicken broth. Bring to a simmer and allow the flavors to meld, creating a rich, rusty-brown broth (20 minutes).

Recipe View Strain and Reserve: Strain the saffron-infused broth through a fine-mesh sieve. Measure out 2 cups of the broth and keep warm in a separate saucepan over low heat.

Recipe View Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C).

Recipe View Sauté Chorizo and Aromatics: Heat 1 tablespoon of olive oil in a large, oven-proof skillet over medium heat. Brown the chorizo slices until crisp (2 minutes per side). Add the diced onion and cook until softened and translucent (3 minutes). Reduce heat to medium-low.

Recipe View Incorporate Garlic and Rice: Stir in the minced garlic and cook until fragrant (1 minute). Add the Arborio rice and stir to ensure each grain is coated in the flavorful oil. Stir in the green peas.

Recipe View Arrange and Season: Evenly spread the rice mixture across the bottom of the skillet. Arrange the shrimp in a single layer over the rice. Distribute the red bell pepper strips amongst the shrimp. Season generously with salt, paprika, and a pinch of cayenne pepper.

Recipe View Add Broth and Simmer: Increase the heat to high. Once the rice begins to sizzle, carefully pour the 2 cups of warm saffron broth over the shrimp. Gently shake the skillet to evenly distribute the liquid.

Recipe View Bake: Transfer the skillet to the preheated oven and bake until the rice is nearly tender and still slightly moist (20 minutes).

Recipe View Finish on Stovetop: Return the skillet to medium-high heat on the stovetop. Cook until the rice is tender, the liquid is fully absorbed, and a flavorful crust begins to form on the bottom of the skillet (3-5 minutes).