Skip to content

The Original Paella

I’ve never been overly interested in paella… restaurant versions have always been bland and overcooked, or so varied and upscale they’d be impossible to recreate at home. In fact, that’s usually why I skipped over every paella recipe before I found this one. An ingredient list 15 items long (not including pantry items) is usually an automatic out in my book.

Then I stumbled upon this recipe in Mark Bittman’s The Best Recipes in the World, a cookbook that focuses on traditional, authentic and well, cookable recipes from around the world. (Needless to say, I am a huge fan.) It calls for a handful of ingredients, the core of which are rice, shrimp and onion.

Bittman himself says he didn’t understand paella until he happened upon this recipe in Spain, a simple weekday workhorse of a meal, made like this for centuries.

Me? I love it for its humble depth of flavor, because it’s made in one pot (a cast iron skillet at that), and the fact that it’s real food at its best. I mean, you can’t get more simple than rice, onion, broth and shrimp. Yet, something magical happens, and out of the oven comes this tasty, hearty, wonderful dish that you will find yourself making over and over again.

The Original Paella
Adapted slightly from The Best Recipes in the World, by Mark Bittman

Ingredients:
Olive oil
1 onion, minced
3.5C chicken broth
2C arborio rice
1lb shrimp, peeled, de-veined, and cut into 1/2 inch chunks
fresh parsley, for garnish

Preheat oven to 500 degrees, or as close to that as you can get. Heat olive oil in ovenproof skillet over medium-high heat, add onions, and cook until translucent (about 5 minutes). Add rice, and saute for a minute or so. Add broth, being mindful of the steam. (If broth is cold, warm it before adding.) Add shrimp and stir. Transfer to oven and cook for 25 minutes, or until broth is completely absorbed (no longer soupy on top). Garnish with parsley and serve.

Notes: Bittman includes saffron, but as a rule I don’t make things with saffron, or omit it when possible. I simply can’t justify ponying up for a spice that costs that much. Also, he instructs one to heat up the broth before adding, but since I buy my broth in a carton that is stored at room temperature, I have found that to be unnecessary as well. If you are using refrigerated broth, you definitely want to warm it first – both to avoid the steam backlash and to prevent halting the cooking process from such a drastic change in temperature.

Embarrassing admission: EJ and I polished off more than half of that pan by ourselves. We both ate it with gusto, but I will leave you to guess who had 3 helpings.

About these ads
5 Comments Post a comment
  1. Kathode Ray Tube #

    I love paella. I’ve made the full-blown version and it does take time but is so delicious! The saffron adds this wonderful smell and taste that can’t be duplicated.

    April 14, 2010
  2. Dena #

    I may have to stop reading your blog in the mornings as I now want paella and pie for breakfast. ;)

    April 14, 2010
  3. Manise #

    Oh yum! Nice job. I know the saffron is expensive, but you use such a tiny amount that it makes it worth it in the end. Your wee bean will come out loving paella I think. :-)

    April 14, 2010
  4. Oh, that looks sooooooooo yummy! I would totally make this if I didn’t have a shrimp allergic.

    April 14, 2010
  5. i have been looking for something to make in my new cast iron skillet!! i will have to try it some night when my (food-boring, non-shrimp-eating) husband is out. looks and sounds like yum to me.

    April 15, 2010

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: