The Original Paella

Name: The Original Paella
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Spanish
Ingredients: 2 cups short- or medium-grain rice, preferably Arborio; 2 cups short- or medium-grain rice, preferably Arborio; Salt and black pepper to taste; Salt and black pepper to taste; 2 cups peeled shrimp, cut into ½-inch chunks; Minced fresh parsley leaves for garnish; 3½ cups chicken stock, preferably homemade; Pinch of saffron threads, optional; 3 tablespoons extra virgin olive oil; 1 medium onion, minced; 2 cups short- or medium-grain rice, preferably Arborio

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

I didn’t understand paella well until I had this dish in Spain. Rather than a major production, it’s a simple combination of rice and shrimp, a terrific weeknight dish, as it has been in coastal Spain for centuries.

Ingredients

3½ cups chicken stock, preferably homemade
Pinch of saffron threads, optional
3

Europe
Spain
Main course
Gluten-free
Mediterranean

Method

Preheat the oven to 500°F or as near that temperature as you can get it. Warm the stock in a saucepan with the saffron if you’re using it. Place an ovenproof 10- or 12-inch