Ingredients
- 3 tablespoon extra-virgin olive oil
- 1 tablespoon medium onion, chopped
- 2 cup short- or medium-grain rice, preferably paella rice or arborio
- 2 cup peeled shrimp (about 1 pound), cut into 1/2-inch chunks
Preparation
Baking Directions:
Heat the oven to 450 degrees.
Warm the stock with the saffron in a small saucepan.
Put the oil in a 10- or 12-inch ovenproof skillet over medium-high heat.
When hot, add the onion, sprinkle with salt and pepper, and cook, stirring occasionally, until it softens, 3 to 5 minutes.
Add the rice and cook, stirring occasionally, until it's shiny, another minute or two.
Carefully add the warm stock and stir until just combined, then stir in the shrimp.
Put the pan in the oven and bake, undisturbed, for 15 minutes.
Check to see if the rice is dry and just tender.
If not, return the pan to the oven for 5 minutes.
If the rice looks too dry at this point, but still isn't quite done, add a small amount of stock or water.
When the rice is ready, turn off the oven and let it sit for at least 5 and up to 15 minutes.
Remove the pan from the oven and sprinkle with parsley.
If you like, put the pan over high heat for a few minutes to develop a bit of a bottom crust before serving.
