1. Preheat oven to 450°F. 2. Warm the stock in a saucepan along with saffron. 3. In a large ovenproof skillet, add olive oil over medium heat. 4. A minute later add the onion and cook, stirring occasionally, until the mixture is translucent and soft, about 5 minutes. 5. Add paprika and cumin and cook 1 minute more. 6. Add rice and cook, stirring occasionally, until glossy, 1-2 minutes. 7. Stir in the shrimp and season with salt. 8. Add the warm stock and transfer skillet to oven, baking 15 minutes or until liquid is absorbed and rice is dry on top. 9. Garnish with parsley, serve immediately. 10. *For shrimp stock, boil the shells from the shrimp in 4 cups water, then remove and steep until ready to use, or until water cools. 11. Strain and use. ---------------------------------------------------------------------------
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Ingredients
