Fast and Easy Paella
As you will see from my notes (below), this dish didn't "wow" me at first - I prefer my spicing a little more dramatic. However, it has grown on me (yay leftovers), and I am fonder of it now. (Plus, R and J liked it :-). I will definitely make it again.
Fast and Easy Paella
From The Minimalist Cooks at Home, by Mark Bittman
"As is the case with many peasant dishes gone ritzy, the soul of paella is quite comfortable back in the home kitchen, Indeed, a simple rice-and-shrimp dish is as much a "real" paella as the $25/plate version offered at Spanish restaurants."
4 cups chicken stock
Pinch saffron, optional (I recommend it - the resulting color is so pretty)
3 tablespoons olive oil
I medium onion, peeled and minced
2 cups medium-grain rice (he recommends Arborio, which is what I used)
Salt and freshly ground pepper
2 cups raw peeled shrimp, cut into 1/2-inch chunks
Minced parsley for garnish (I didn't have any, so I didn't use it)
1. Preheat the oven to 500 degrees, or as near that temperature as you can get it. Warm the stock in a saucepan along with the saffron if you're using it. Place an ovenproof 10- or 12-inch skillet over medium-high heat and add the oil. A minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
2. Add the rice and cook, stirring occasionally, until glossy, just a minute or two. Season liberally with salt and pepper (note: I was afraid to make it too salty, so I ended up making it not salty enough - better to let people salt to taste, IMO) and add the warmed stock, taking care to avoid the rising steam. Stir in the shrimp and transfer the skillet to the oven.
3. Bake about 25 minutes until all the liquid is absorbed and the rice is dry on top. Garnish with parsley and serve immediately.
Notes: Bittman suggests adding other "fillings" if you want: "as long as the pieces are less than 1/2 inch thick, anything will cook through in the time it takes for the liquid to evaporate". I also added chicken and chicken sausage (which was mushy and very hard to chop - I finally ended up browning it). It would be good with tofu, too. I also added frozen peas - nice color with the yellow rice!
This was a little bland for my taste, but my husband and son liked it. It's definitely a good comfort food. Next time, I would increase the ratio of "meat" to rice - probably 3 cups of chicken, etc., instead of 2.
