Skillet Paella with Shrimp and Tomatoes

One of the things I have to figure out when creating recipes for Everyday Food is how many ingredients can I remove from them while retaining the essence of the original. In the case of paella, a classic Spanish dish, I removed saffron but left in chorizo, kept a single protein in lieu of many (the classic often has sausage, chicken, and several kinds of seafood), and used a commonly available rice, Arborio, as the base. The result: a delicious one-pot dinner with few ingredients and the essence of Spain.
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