The Simplest Paella

Far from a major production, basic paella is a simple combination of rice and shrimp, a terrific weeknight dish, as it has been in coastal Spain for centuries.

31/2 cups stock (to make your own, see) or water

Pinch saffron threads

3 tablespoons extra virgin olive oil

1 medium onion, chopped

Salt and freshly ground black pepper

2 cups short- or medium-grain rice, preferably paella rice (see Note ) or Arborio

2 cups peeled shrimp (about 1 pound), cut into 1/2-inch chunks

Chopped fresh parsley leaves for garnish

• Heat the oven to 450 F. 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. 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.

Paella with Chicken and Chorizo.
• Omit the shrimp if you like and add 2 bone-in, skin-on chicken thighs, 2 tablespoons chopped garlic, 8 ounces Spanish chorizo or other cooked or smoked sausage, 2 teaspoons paprika (preferably smoked ), 1/2 cup dry white wine, and 1/2 cup tomato purée, In Step 1, cook the chicken in the oil until deeply browned on both sides, then add the onion and garlic and cook until soft. Add the chorizo, paprika, wine, and tomato purée; bring to a boil and cook for 5 minutes, stirring occasionally. Add the rice, scattering it in the pan as evenly as possible, and proceed from Step 2, tucking the shrimp (if using) into the top before putting in the oven.

Vegetarian Paella.
• Omit the shrimp and saffron and use vegetable stock (to make your own) or water. Add 11/2 pounds ripe tomatoes, cored and cut into thick wedges, 1 tablespoon minced garlic, 1 tablespoon tomato paste, and 2 teaspoons smoked or other paprika.
• Toss the tomatoes with 1 tablespoon oil and a sprinkle of salt and pepper and set aside. In Step 1, add the garlic along with the onion, then add the tomato paste and paprika; cook for a minute. Proceed with Step 2, putting the tomato wedges on top of the rice and drizzling with the accumulated tomato juice.

Note
• Varieties and Forms: Valencia, Bomba, Bahia, Granza; almost always white.
• Description: A medium-grain rice that produces a creamy texture, similar to risotto, though the grains remain more separate. It has a neutral flavor that perfectly absorbs the flavors of the other ingredients in the dish.

MAKES: 4 servings

TIME: 30 minutes