Ingredients
Saffron Broth:
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1 pound jumbo shrimp, peeled and deveined, shells reserved
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2 teaspoons olive oil
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½ teaspoon saffron threads, or more to taste
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2 ¼ cups chicken broth
Paella:
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1 tablespoon olive oil
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8 ounces chorizo sausage, sliced into thin rounds
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½ yellow onion, diced
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2 cloves garlic, minced
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1 ⅓ cups Arborio rice
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½ cup green peas
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1 red bell pepper, cut into thin strips
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salt to taste
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1 teaspoon paprika
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1 pinch cayenne pepper, or more to taste
Directions
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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, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
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Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
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Preheat oven to 425 degrees F (220 degrees C).
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Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
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Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
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Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
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Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
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Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
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Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.
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Recipe Tip
You can substitute smoked paprika for paprika, chicken broth for saffron broth, and any smoky, spicy sausage for chorizo. You can also cook this in a traditional paella pan if you have one.
Nutrition Facts (per serving)
| 476 | Calories |
| 19g | Fat |
| 47g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 476 | |
| % Daily Value * | |
| Total Fat 19g | 25% |
| Saturated Fat 6g | 31% |
| Cholesterol 150mg | 50% |
| Sodium 975mg | 42% |
| Total Carbohydrate 47g | 17% |
| Dietary Fiber 2g | 7% |
| Total Sugars 3g | |
| Protein 26g | 53% |
| Vitamin C 31mg | 34% |
| Calcium 37mg | 3% |
| Iron 3mg | 18% |
| Potassium 361mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
