Fast And Easy Shrimp Paella

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 cups shrimp stock (*) or 4 cups chicken stock
• 1/4 teaspoon saffron (optional)
• 3 tablespoons olive oil
• 1 medium onion, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 2 cups spanish rice (or other short grain rice)
• 2 cups raw peeled shrimp, cut into 1/2 inch chunks
• salt
• minced fresh parsley (to garnish)

Recipe

• 1 preheat oven to 450°f.
• 2 warm the stock in a saucepan along with saffron.
• 3 in a large ovenproof skillet, add olive oil over medium heat.
• 4 a minute later add the onion and cook, stirring occasionally, until the mixture is translucent and soft, about 5 minutes.
• 5 add paprika and cumin and cook 1 minute more.
• 6 add rice and cook, stirring occasionally, until glossy, 1-2 minutes.
• 7 stir in the shrimp and season with salt.
• 8 add the warm stock and transfer skillet to oven, baking 15 minutes or until liquid is absorbed and rice is dry on top.
• 9 garnish with parsley, serve immediately.
• 10 *for shrimp stock, boil the shells from the shrimp in 4 cups water, then remove and steep until ready to use, or until water cools.
• 11 strain and use.