Quick & Easy Paella
ID: 1cd21c78...
A simplified, oven-baked take on the classic Spanish rice dish, featuring savory sausage, jumbo shrimp, and saffron-infused rice. This approachable recipe delivers a beautiful, flavorful paella that is perfect for home cooks.
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🍳 Cooking Flow
Sauté shrimp shells with saffron and chicken broth, simmer for 20 minutes, then strain to make the infused broth. → Sauté sliced sausage, onions, garlic, and rice in an oven-safe skillet until the rice is well coated in oil. → Add peas, then layer the shrimp, red bell pepper strips, salt, and cayenne pepper on top of the rice. → Pour in the hot saffron broth, transfer to a preheated oven at 425°F, and bake for 20 minutes. → Finish on the stovetop over medium-high heat for 3 minutes to steam the rice, then garnish with olive oil and parsley.
Cooking Steps
Brief Cooking Order
Sauté shrimp shells with saffron and chicken broth, simmer for 20 minutes, then strain to make the infused broth. → Sauté sliced sausage, onions, garlic, and rice in an oven-safe skillet until the rice is well coated in oil. → Add peas, then layer the shrimp, red bell pepper strips, salt, and cayenne pepper on top of the rice. → Pour in the hot saffron broth, transfer to a preheated oven at 425°F, and bake for 20 minutes. → Finish on the stovetop over medium-high heat for 3 minutes to steam the rice, then garnish with olive oil and parsley.
Introduction
A simplified, oven-baked take on the classic Spanish rice dish, featuring savory sausage, jumbo shrimp, and saffron-infused rice. This approachable recipe delivers a beautiful, flavorful paella that is perfect for home cooks.
Step 1
Sauté the reserved shrimp shells in a saucepan with a drizzle of olive oil over medium heat until they turn pinkish-orange and fragrant.
Step 2
Add a generous pinch of saffron threads (about 1/2 teaspoon) and stir well with the shrimp shells.
Step 3
Pour in 2 1/4 cups of chicken broth. Bring to a simmer, then cover and simmer on low heat for 20 minutes. Strain and reserve the hot broth.
Step 4
Heat olive oil in a large, shallow, oven-safe skillet over medium heat. Sauté the sliced sausage for about 2 minutes on each side.
Step 5
Add the diced onion to the skillet and sauté for a few minutes until translucent.
Ingredients List
Important Notes
Using the shrimp shells to infuse the chicken broth with saffron adds a massive boost of seafood flavor.
Make sure the broth is hot when you pour it over the rice before baking to jumpstart the cooking process.
The skillet must be oven-safe since this recipe transitions from stovetop to oven.
Finishing the dish on the stove after baking helps cook off excess moisture and ensures the rice grains are perfectly tender yet separate.
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