Quick Skillet Paella with Shrimp and Tomatoes
This delicious one-pan dinner simplifies classic paella: It has fewer ingredients but keeps the essence of Spain.
Everyday Food, October 2013
62 Ratings
- 5 star values: 14
- 4 star values: 17
- 3 star values: 19
- 2 star values: 10
- 1 star values: 2
Martha Stewart Member
Rating: 1 stars
02/25/2018 Paella without Saffron!!!??? You should be ashamed!!! You would be run out of Spain if you attempted to serve this debacle!!!!
Martha Stewart Member
Rating: Unrated
05/26/2014 Very nice. I added a diced onion to the garlic, and then a pinch of saffron threads, crushed.
Martha Stewart Member
Rating: Unrated
05/26/2014 This looks delicious and I will be trying it!......however, having lived in Spain for five years I have to say leaving out the saffron would be a no-no!!....(:........only needs a few strands!
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Martha Stewart Member
Rating: 4 stars
10/23/2013 I used bulk fresh chorizo which broke up in nice small pieces. I used the tomato liquid and just incorporated it into the chicken broth total. I did use approx. 3 cups of chicken broth and cooked for 20-30 min. I don't like crunchy rice. Needed more liquid and low temperature simmering to achieve rice with a tender bite. I didn't have to use any salt or pepper. We enjoyed it. I will make it again.