Saffron Shrimp Paella
A simple saffron rice studded with shrimp and peas, cooked in one pan until the bottom turns golden and slightly crisp.
This weeknight version of paella trims the ingredient list down to shrimp and peas but keeps the two things that matter most: real saffron and a patient, undisturbed simmer. Blooming the saffron in warm broth first coaxes out its full color before it ever touches the rice. Serve it straight from the pan with a wooden spoon and plenty of lemon.
Prep
15 min
Cook
35 min
Total
50 min
Serves
4
Level
Medium
Calories
420 / serving
Ingredients
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