A deliciously easy and inexpensive introduction to Paella

Shrimp Paella for Two recipeand Toasted French Bread recipe #foodfam #paella #foodie #datenight #dinnerfor2 #shrimprecipe #withme #yougotit #gotthisforyou

I discovered paella for the first time around twenty years ago. It was very similar to jambalaya. It had tomatoes, chicken, and rice. But the seasonings differed. There was an upscale in flavor that had me hooked right off the bat. Ten years later, while teaching cooking classes, I had the opportunity to learn the ins and outs of making a spectacular paella. Below, I have included a phenomenal recipe for first-time paella cooks.

Paella is all about the pan and technique in making paella. The name paella comes from the large flat frying pan used to accomplish a toasted bottom with a rich center. The pans come in a variety of sizes. I am cooking for two most days. A 12-inch pan works best for me. If you want to give this dish a try and do not have a paella pan, a layered steel skillet will work but you may not get the same toasty results on the bottom.

Bomba or Valencia rice is traditionally used in making this dish. This is a short-grain rice variety. It is thick in the middle of the grain and tapers at each end of the grain, like little rugby balls. The starches that are released from this short-grain rice creates a velvety gravy in the middle of the dish and the caramelization on the bottom.

All other additions are up to you. Beans, tomatoes, meats, and vegetables are cooked throughout. Saffron is used often for seasoning. Paprika is also a staple seasoning. Saffron can be hard to find and pricey. I opt for a smoked paprika, or pimenton, over sweet paprika, and eliminate saffron in my Shrimp Paella recipe. however, if you have saffron on hand, adding a pinch would be delightful in your sofrito. I also choose to use garlic powder over garlic cloves. Fresh garlic burns easily and can leave a bitter flavor in this dish. To have a wonderful time in the kitchen, prep all of the ingredients before cooking, turn on some happy music and pour yourself a glass of wine. Once you start cooking, dinner will be ready in thirty minutes.

Me oh, my oh, Sofrito!

My favorite paella dishes start with a sofrito. A sofrito is a seasoned tomato base giving your paella flavor. Sofrito is made before adding in the rice. This base is infused with flavors from reducing the liquids. What you are left with is a decadent herb, olive oil, and tomato concoction. This is definitely not your everyday meat and rice dish.

Paella was known as a lunch made for farmers. However, I prefer it for date night. This Shrimp Paella recipe is so amazing in flavor and texture that you will want to share it with someone special. Make this for your favorite person to have a meal to talk about for years to come.

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Shrimp Paella for Two

⦁ 1 lb medium shrimp

⦁ 1/4 tsp smoked paprika

⦁ 1/4 tsp kosher salt

⦁ 1/4 tsp black pepper

⦁ 1/4 tsp garlic powder

⦁ Sofrito

• 1 to 2 tbsp olive oil

• 1 medium shallot, finely chopped

• 1 medium jalapeno, seeded and finely chopped

• 1, 14.5 oz., can stewed tomatoes

• 3/4 cup frozen peas

• 1/2 cup sliced green olives, add more if desired

• 2 tbsp minced oregano leaves or 2 tsp dried oregano leaves

• 1 pack Sazon Goya (Con Culantro Y Achote)

• 1/2 tsp garlic powder

• 1/4 tsp smoked paprika

• 1/2 tsp black pepper

• 1 cup white wine

⦁ 1/2 cup small or medium-grain rice, bomba or Valencia rice

⦁ 2 cups vegetable stock

⦁ 1 large lemon thinly sliced into wheels and seeded

In a medium bowl, toss the shrimp with the salt, pepper, smoked paprika, and garlic powder. Once the shrimp is evenly seasoned, cover and refrigerate until ready to use.

Preheat the oven to 400 degrees. Make sofrito by heating a 12" paella pan or skillet over high heat. Add olive oil to the skillet. Allow the oil to heat. Add shallot and jalapeno to the skillet. Cook stirring for 2 to 3 minutes until the shallot begins to brown. Add tomatoes undrained. Break up the tomatoes with a spoon and stir into the skillet. Lower the heat to medium heat. Add olives, peas, oregano, Sazon Goya, garlic powder, smoked paprika, and black pepper. Cook stirring until the tomato juice is evaporated. Add white wine. Cook stirring until the white wine is evaporated.

Stir in rice. Continue to cook stirring for 2 to 3 minutes to toast the rice. Stir in the stock. Stir just to incorporate all of the flavors. Cook uncovered for 10 minutes *do not stir*. Add lemon wedges on top. Lay shrimp on top evenly. Loosely cover the pan and place in the oven for 10 minutes. Remove from the oven and allow to rest covered for 5 to 10 minutes more. Serve with toasted sliced french bread.

Toasted French Bread

⦁ 4 slices french bread

⦁ 2 tbsp olive oil

⦁ 1 pinch of kosher salt

⦁ Fresh cracked black pepper

⦁ 1 pinch garlic powder

⦁ 1 pinch smoked paprika

Preheat oven to 400. Coat the sliced bread with olive oil. Lay on a baking sheet. Lightly season with salt, pepper, garlic powder, and smoked paprika. Bake for 5 minutes until lightly toasted.