Saturday, January 9, 2016

One-Hour Shrimp Paella


     This scaled back recipe for Paella from Bon Appetit might seem a little tame compared to the more authentic versions you may have tried but it is amazingly good and an ideal dish to prepare in your dutch oven.  Having your ingredients lined up and ready to go is essential.  In my 10 inch deep dutch oven, the Paella cooked for a total of 30 minutes from start to finish.  I sauteed the ham and vegetables over 22 coals then covered my oven with another 18 coals on the lid.  Once the broth and rice came to a boil I removed some of the center coals from the base of the oven.  After 15 minutes, when the rice was almost ready, I added the shrimp and olives.  In 7 minutes the shrimp were done and the rice was fluffy, fragrant and cooked to perfection.  Toss in some frozen peas and artichoke hearts with the shrimp for an even more colorful and filling dinner.

One-Hour Shrimp Paella
1 Tblsp olive oil
8 oz 1/2 inch cubes smoked ham (about 1 1/2 cups)
1 large onion, chopped
1 red bell pepper, chopped
1/4 tsp (generous) saffron threads, crumbled
1/4 tsp hot Spanish paprika or hot Hungarian paprika
3 1/4 cups low-salt chicken broth, divided
1 1/2 cups uncooked white rice
1 lb uncooked, peeled, deveined large shrimp
1/2 cup pimiento-stuffed green olives, halved
Salt and pepper to taste

     Lightly oil or spray dutch oven.
     Saute ham, onions and bell pepper in olive oil over a full compliment of coals.
     Cook for 8-10 minutes or until onions are translucent.
     Stir in saffron and paprika, add 3 cups broth and rice.
     Stir in salt and pepper.
     Cover with as many coals on the lid as needed to bring broth to a boil.
     Simmer until rice is almost tender, about 15 minutes.
     Nestle shrimp into rice, top with olives and drizzle with remaining 1/4 cup broth to moisten.
     Cover and cook until shrimp are just opaque in center, about 6 more minutes.
     Makes 4 servings.

Saute ham, onion and bell pepper over a full
compliment of coals

Add rice, broth and spices; cover and
bring to a boil

Simmer rice for 15 minutes before adding
shrimp and olives

Cover and cook for 5-7 minutes or until shrimp are opaque

I'd give this a five star rating

4 comments:

  1. La cebolla y el "smoked ham" sobran. De hecho es poco menos que un sacrilegio.
    Es un disparate usar caldo de pollo, se debe de usar caldo de pescado.
    Otra barbaridad es usar "hot paprika" mucho mejor "sweet paprika" aunque lo auténtico es usar pimiento seco, freírlo y triturarlo.
    Pruebe a hacerlo así. No se arrepentirá.

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    Replies
    1. Translated : "Onion and "smoked ham" abound. In fact it is nothing short of sacrilege.
      It is nonsense to use chicken broth, you should use fish stock.
      Another barbarity is to use "hot paprika" much better "sweet paprika" even if authentic is to use dried pepper, fry it and crush it.
      Try to do so. You will not regret."

      Delete
    2. Thank you for the translation Frenchy, even though this is a less authentic version it is still very good, hope you like it! Liddy

      Delete
  2. Rafael Jiminez- Por favor, hable Inglés.
    Looks like a great, usefully abbreviated recipe, Liddy! I'll be giving it a try!

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