Quick and Easy Paella
Chef John pares down classic paella and focuses on technique with his recipe for the famous Spanish dish of saffron rice with chorizo and shrimp.
In a saucepan over medium heat, cook and stir the reserved shrimp shells for 1 to 2 minutes, or until they are pink and fragrant.
Saffron should be incorporated into the shells; add chicken broth; bring to a simmer; and cook for 20 minutes, or until the broth is rusty brown and fragrant.
Measure out 2 cups of the saffron broth, pour it into a small saucepan, and heat it over low heat to maintain its warmth.
Strain the broth through a fine-mesh sieve.
Set oven to 425 degrees Fahrenheit (220 degrees C)