EASY PAELLA, adapted from NY Times Cooking's Mark Bittman
This is cheater's paella. It's about an hour from start to finish but it is so, so tasty. This is on our Dinner List now. It absolutely makes 4 servings.
Ingredients
4 cups chicken stock
Pinch saffron (8 to 10 threads)
3 tbls white wine
1 medium onion, minced
2 cloves garlic minced
2 cups medium grain rice
Salt and pepper to taste
1 lb raw shrimp, peel and deveined
1 lbs sausage (chorizo, andouille, whatever you'd like)
Directions
- Preheat oven to 475° or 500°(I did 425--my smoke detectors go off at high temps)
- Heat chicken stock on low in stockpot
- While stock is heating, using an oven proof pot, heat a light layer of oil and add onions. Cook for about 5 minutes until translucent. Add garlic, cook another 2 minutes. Add wine and lightly deglaze pot.
- Add rice to pot, salt and pepper to taste, and cook for about 2 minutes until rice is glossy.
- carefully add warmed stock and stir
- Add shrimp and sausage, stir
- place in oven uncovered and cook for 25 minutes or until water is absorbed and a light crust. (Mine took 40 minutes on 425°)
