Skillet Shrimp and Rice

We love Spanish paella, a traditional rice pilaf flavored with tomatoes, saffron, sausage, and shrimp, but the classic recipes can be complicated and require specialized cookware. We wanted “paella” that we could prepare with everyday ingredients and cookware we already owned. Here’s what we discovered:

Test Kitchen Discoveries

• Use a large ovenproof skillet to cook the paella start to finish. The shrimp can be seared in the pan prior to preparing the rice mixture and set aside until the rice is almost done. At that point, they can be added back to the pan to reheat through. The browned bits left behind by the shrimp will add rich flavor to the rice.
• Toss the shrimp in olive oil, salt, and paprika before cooking for the best flavor and to keep their exterior tender.
• Widely available kielbasa can be substituted for the hard-to-find, imported Spanish chorizo. The garlicky flavor and assertive spicing of the kielbasa are a close match. (If you can find chorizo, though, use it.)
• Start the rice on the stovetop and slide it into the oven to finish it, to ensure even cooking.