Fast and Easy Shrimp “Paella” (Arroz de Gambas)
From Mark Bittman (How2 To Cook Everything)
Makes: 4 servings
Time: 30 minutes, somewhat unattended
José protested repeatedly that my dish was “an arroz, not a paella,” the distinction in his mind being that paella must be cooked in a paella pan. Fine. Although I believe paella is almost any rice-and-anything-else-dish from Spain (and I know plenty of non-fussy Spaniards who’d agree), let’s call this Arroz de Gambas, a dish that not only bears a distinctive resemblance and similarity in flavor to paella, but tastes great. Got that?
4 cups shrimp shell stock or chicken stock
Pinch saffron (optional but very nice)
3 tablespoons olive oil
1 medium onion, minced
About 1 teaspoon Spanish paprika or other paprika
1 teaspoon ground cumin
2 cups Spanish (or other) short grain rice
2 cups raw peeled shrimp, cut into 1/2-inch chunks, shells reserved for stock
Salt
Minced fresh parsley, for garnish
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Preheat the oven to 450°F. Warm the stock in a saucepan along with the saffron, if you’re using it. Place an ovenproof 10- or 12-inch skillet over medium-high heat and add the oil. A minute later, add the onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Add the paprika and cumin and cook 1 minute more.
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Add the rice and cook, stirring occasionally, until glossy, just 1 or 2 minutes. Stir in the shrimp, season liberally with salt, and add the warm stock, taking care to avoid the rising steam. Transfer the skillet to the oven.
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Bake about 15 minutes, until all the liquid is absorbed and the rice is dry on top. Taste for salt, then garnish with parsley and serve immediately.