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Ingredients

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Directions

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  • Heat oven to 450 degree F. Warm broth or water in a saucepan. Put tomatoes in a medium-size bowl, sprinkle with 1/4 teaspoon each of the salt and pepper, and drizzle with 1 tablespoon of the olive oil. Toss gently to coat.

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  • Put remaining 3 tablespoons oil in a large 10- or 12-inch ovenproof skillet on medium-high heat. Add onions and garlic, sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron and paprika, and cook 1 minute more. Add rice and cook, stirring occasionally, until its shiny, another minute or two. Remove from heat and carefully add warm stock. Stir in shrimp.

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  • Put tomatoes on top of rice and drizzle with juices that accumulated in the bowl. Transfer pan to a 450 degree F oven and bake, undisturbed, for 15 minutes. Check to see if the rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry at this point, but still isn't quite done, add a small amount of broth or water. When rice is ready, turn off oven and let it sit in the oven for 5 to 15 minutes.

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  • Remove pan from oven and sprinkle with parsley. If you like, put the pan over high heat for a few minutes to develop a bit of a bottom crust, or just serve. Makes 4 to 6 servings.

Nutrition Facts

363 calories; 13 g total fat; 137 mg cholesterol; 952 mg sodium. 42 g carbohydrates; 2 g fiber; 19 g protein;

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