SAFFRON RICE WITH SHRIMP
(Serves 2 or 3)
3/4 lb raw, cleaned, beheaded medium shrimp
1 cup aborio rice
1/2 large brown onion, chopped
1/4 cup extra virgin olive oil
1/2 cup frozen peas
1 1/4 cups water
1 large or two small red peppers or pimentos, sliced
In a large (3" or 4" deep) cast iron skillet, saute the shrimp and
onion in the olive oil over medium-high heat. Remove only the
shrimp and set aside. Add the rice; stir around for about a minute.
Add 1/2 of the water and 1/2 of the saffron. Cover, bring to a
boil, reduce heat.
Simmer for about 10 minutes, then add the remaining saffron and
the right amount of water necessary to complete cooking the rice.
Stir once and continue to simmer, covered. About 2 minutes before
the rice will be cooked to medium-done, add the shrimp, red peppers,
peas and give it a stir.
It's best to turn off the heat, leave it covered for 3 to 5 minutes...
ideally the rice should be neither overcooked, undercooked, dry,
soupy, or gummy. It may take a little practice to be able to do
that consistently, but the dish is tasty nonetheless.