You can have some of my paella..ella..ella..
Years back, when I was studying in Italy, I was able to get away for a long weekend to Barcelona. It was an amazing adventure and I'm so glad I did it. My mission on that trip was to eat the best paella in the city. So I researched, found it, and it was everything I had hoped it would be. Super friendly staff at this family owned place...just perfect. Every time I hear the word paella now, I think of me sitting at that little table on the second floor overlooking the street and eating that wonderful combination of seafood and rice.
What can you expect from this One Hour Shrimp Paella? Nothing close to the real thing, but this recipe was quite tasty. It's suprisingly good for a recipe with a title that makes it sound no better than the photo printing at Walgreen's.
Try to track down real smoked Spanish paprika, it'll make all the difference. I was able to find that and some saffron at Williams Sonoma. (Trader Joe's might have it as well). I suggest you make this sometime soon before the price of shrimp becomes astronomical due to the BP disaster in the gulf.
Olive Oil: had
Smoked Ham: $2.44
Red Bell Pepper: $0.75
Arborio Rice: had
Green Olives: $3.09
Total: $27.67 (Ouch. Pricey. But I spent the majority on excellent quality saffron and paprika, which should last a while).
FAST: Contrary to the name, the recipe does not take 1 hour. It takes about 15 minutes to prep, 15 minutes to cook the rice, and another 6 to cook the shrimp. So about 36 minutes total.
EASY: Really easy. The most difficult part is chopping everything up and peeling the shrimp.
FRESH: Yes. You can even make it more fresh tasting with some chopped up parsley.
OVERALL: Not bad for a really simple and easy paella. Yes, technically it's not paella. Its more of a paella style risotto, but delicious none the less. Brian weighs in on the recipe with a yum and a thumbs up. I recommend the fresh parsley as a garnish and maybe a squeeze of fresh lemon to zing a contrast to the smokey/herby flavors of the paprika and saffron.
Tomorrow is a simple shallot bruschetta. See ya then!