Paella for Two
Paella, with its long list of ingredients, can be a production. But does it have to be?
Why This Recipe Works
This classic saffron-scented rice dish from Valencia, Spain, with its signature crispy bottom crust and a melange of proteins, often contains a laundry list of ingredients, requires special equipment (a traditional, shallow Paella pan), and is meant to serve a crowd. To make paella for two people, we found some shortcuts. First, we used a 12-inch nonstick skillet, which is wide enough yet shallow enough to get the proper crust. To season the paella, we turn to smoked paprika, garlic, tomato paste, and white wine. To pare down the ingredient list, we opted for chorizo, chicken, and shrimp and made the recipe work with traditional Valencia rice or the more widely available Arborio rice. We discovered that browning the chicken and shrimp wasn’t necessary and nestled the chicken in with the rice, adding the shrimp to the skillet for the last few minutes of cooking.
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