The Original Paella

1. 1

   Preheat the oven to 500F or as near that temperature as you can get it.

2. 2

   Warm the stock in a saucepan with the saffron if youre using it.

3. 3

   Place an ovenproof 10- or 12-inch skillet over medium-high heat and add the oil.

4. 4

   A minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

5. 5

   Add the rice and cook, stirring occasionally, until glossy, just a minute or two.

6. 6

   Season liberally with salt and pepper and add the warmed stock, taking care to avoid the rising steam.

7. 7

   Stir in the shrimp and transfer the skillet to the oven.

8. 8

   Bake for about 25 minutes, until all the liquid is absorbed and the rice is dry on top (its nice if it browns a little on the bottom, too).

9. 9

   Garnish with parsley and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.