- 4 cups shrimp shell stock or chicken stock
- Pinch saffron (optional but very nice)
- 3 tablespoons olive oil
- 1 medium onion, minced
- About 1 teaspoon pimentón (Spanish paprika; see Notes) or other paprika
- 1 teaspoon ground cumin
- 2 cups Spanish (or other) shortgrain rice
- 2 cups raw peeled shrimp, cut into ½-inch chunks, shells reserved for stock
- Salt
- Minced fresh parsley, for garnish
- Preheat the oven to 450°F. Warm the stock in a saucepan along with the saffron, if you’re using it. Place an ovenproof 10- or 12-inch skillet over medium-high heat and add the oil. A minute later, add the onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Add the paprika and cumin and cook 1 minute more.
- Add the rice and cook, stirring occasionally, until glossy, just 1 or 2 minutes. Stir in the shrimp, season liberally with salt, and add the warm stock, taking care to avoid the rising steam. Transfer the skillet to the oven.
- Bake about 15 minutes, until all the liquid is absorbed and the rice is dry on top. Taste for salt, then garnish with parsley and serve immediately.
- Bake about 15 minutes, until all the liquid is absorbed and the rice is dry on top. Taste for salt, then garnish with parsley and serve immediately.