Weeknight paella

Traditional paella is a wonderful dish, with all the seafood and sausage, but it is hardly quick to prepare. This simplified version is very tasty, with easily available ingredients, and can be done in less than an hour.

1/2 lb shell-on shrimp
1/2 lb bay scallops (or use all shrimp)
1 medium onion, chopped
3 TB olive oil
2 c arborio, carnaroli, or similar rice, unwashed
Big pinch saffron
6 plum tomatoes

Peel the shrimp and put shells in a saucepan with some water. Bring to a simmer for 10 minutes, strain, and add water to bring up to 3-1/2 c. Set aside. Devein the shrimp and, depending on their size, cut crossways into 2-3 pieces. Peel the tomatoes and cut each into 4-6 wedges.

Heat the oil in a heavy 10″ skillet that has a cover. Add the onion and stir for a few minutes until softened. Add the rice and stir for a few minutes until coated with the oil. Add shrimp stock, saffron, shellfish, and salt/pepper to taste. Stir then bring to a simmer. Arrange the tomatoes on top and cover. Cook at a low simmer, undisturbed, for about 15 minutes. Check the dish at this time – if too moist, cook with the cover off for a few minutes. If dry with not-quite-cooked rice, add 1/4 c water, cover, and cook for a few more minutes. Remove from heat and let sit, covered, for 5-10 minutes. Serve.

Explore posts in the same categories: Ethnic, Seafood

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