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1
Preheat the oven to 500F or as near that temperature as you can get it.
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2
Warm the stock in a saucepan along with the saffron if youre using it.
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3
Put an ovenproof 10- or 12-inch skillet over medium-high heat and add the oil.
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4
A minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
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5
Add the rice and cook, stirring occasionally, until glossy, just a minute or two.
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6
Season liberally with salt and pepper and add the warmed stock, taking care to avoid the rising steam.
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7
Stir in the shrimp and transfer the skillet to the oven.
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8
Bake for about 25 minutes, or until all the liquid is absorbed and the rice is dry on top.
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9
Garnish with parsley and serve immediately.
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10
Shrimp is my first choice for this dish, but the alternatives are numerous.
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11
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.
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12
Try any combination:
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13
Sausage, (especially chorizo), cut into bits
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14
Peas and/or other vegetables, cut up if necessary
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15
Scallops, treated exactly like the shrimp
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16
Boneless pork or chicken, cut into 1/2-inch or smaller cubes
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17
Tofu, stirred into the rice during the last 5 minutes of baking
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18
Clams and/or mussels, well scrubbed, placed on top of the rice when you put the pan in the oven
