How to make it

  • Preheat the oven to 450 degrees F.
  • Warm the chicken broth in a saucepan with the saffron.
  • Separately, place an oven-proof 10-to-12 inch skillet over medium-high heat and add the oil. A minute later, add the onion and pepper and cook, stirring occasionally, until the onion is translucent and soft, about 5 min.
  • Add paprika and cumin and cook about 1 more minute.
  • Add rice and cook, stirring occasionally, until rice is glossy, 1 to 2 min. Stir in the shrimp and season liberally with salt. Add the warm stock, and transfer the skillet, uncovered, to the oven.
  • Bake about 15 min. or until all the liquid is absorbed and rice is dry on top.
  • Add salt to taste; garnish with parsley, serve immediately.
  • HINT: if you don't have an oven-proof skillet, cook everything in your skillet as directed, then pour the whole thing into a large glass casserole dish and cook in there. It's easier to see when the liquid is absorbed anyway!

Reviews & Comments 5

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    " It was excellent "
    notyourmomma ate it and said...
    This would be absolutely devoured in our household, how very nice.
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  • lasaf 9 years ago
    I have had a craving to make paella lately. I have never made it before so this looks like a good recipe to start with. Thanks. L.
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  • jennifritter 10 years ago
    I think I will try this recipe very soon! I studied abroad in Spain while in college and I have been itching for some good/simple paella!
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  • naz 10 years ago
    I just made this and it came out great. It was very tasty and my friend loved it. Thank you
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  • jmv2101 10 years ago
    Looks nice and easy, and I bet it is tasty.
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