Quick and Easy Paella

Chef John pares down classic paella and focuses on technique with his recipe for the famous Spanish dish of saffron rice with chorizo and shrimp.

Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth,...


Ingredients

  • Saffron Broth:
  • 1 pound jumbo shrimp, peeled and deveined, shells reserved
  • 2 teaspoons olive oil
  • 1/2 teaspoon saffron threads, or more to taste
  • 2 1/4 cups chicken broth
  • Paella:
  • 1 tablespoon olive oil
  • 8 ounces chorizo sausage, sliced into thin rounds
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/3 cups Arborio rice
  • 1/2 cup green peas
  • 1 red bell pepper, cut into thin strips
  • 1 teaspoon paprika
  • 1 pinch cayenne pepper, or more to taste
  • salt to taste

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