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Skillet Paella with Shrimp and Tomatoes

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Recipe photo courtesy of Andrew Purcell

This delicious one-skillet dinner simplifies classic paella: It has fewer ingredients but keeps the essence of Spain.

Source: Everyday Food, October 2013
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Shopping Tip
Boost the flavor of your recipes with delicious, garden-quality diced tomatoes.

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How would you rate this recipe?
62
  • mdrelsing
    25 FEB, 2018
    Paella without Saffron!!!??? You should be ashamed!!! You would be run out of Spain if you attempted to serve this debacle!!!!
    Reply
    • elemengee
      25 FEB, 2018
      The recipe said "simplified" and did not say authentic Spanish paella. Maybe the Maybe the recipe should be called "rice with shrimp and sausage." Never had a paella without peppers and onions, whether it be paella with chicken or shrimp.
  • MS10593083
    26 MAY, 2014
    Very nice. I added a diced onion to the garlic, and then a pinch of saffron threads, crushed.
    Reply
  • Screen Name fourth try
    26 MAY, 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!
    Reply
  • MS10728610
    23 OCT, 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.
    Reply

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