The minimalist's paella from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 343) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on April 09, 2020

    Quite good for so few ingredients and so little effort. I did follow the suggestion in the cooking notes to simmer the shrimp shells and saffron in the broth which added extra flavour. I cooked this in a 30cm cast iron skillet and both rice and shrimp were cooked perfectly in 25 minutes. This recipe also appears in Mark Bittman's book How to Cook Everything as the simplest paella.

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