将4 cup 低钠鸡汤 加热在小平底锅或微波炉中加热至热但不沸腾。加入0.5 tsp 番红花丝 在温汤中泡开,搅拌,静置至少5分钟让番红花泡开。放在一旁。

用0.75 tsp 粗盐 另加适量和0.5 tsp 黑胡椒 现磨给1.5 lb 带骨、带皮鸡腿切块的两面调味。在大海鲜烩饭锅或12–14英寸~煎锅中加热2 tbsp 特级初榨橄榄油,用中大火^。将6 oz 西班牙火腿肠 切成¼英寸圆片皮面朝下加入,煎至金黄,约5–6分钟~每面。取出放在一旁。将6 oz 西班牙火腿肠 切成¼英寸圆片切片加入同一个锅中,煮2分钟~至轻微变色;取出与1.5 lb 带骨、带皮鸡腿切块放在一起。

将火转至中火^。在同一个锅中用渗出的油,加入1 个 中等黄洋葱 细丁和1 个 红甜椒 去籽切丁。炒5分钟~至软化。加入4 瓣大蒜 切碎和1 tsp 烟熏辣椒粉;烹饪1分钟~至香气四溢。加入沥干的1 罐 番茄丁 沥干,烹饪3分钟~,不时搅拌,直到大部分液体蒸发,混合物浓稠成sofrito(番茄洋葱酱)。

将米加入锅中,搅拌使其浸入sofrito(番茄洋葱酱)约1分钟~。倒入0.5 tsp 番红花丝 在温汤中泡开浸泡的4 cup 低钠鸡汤 加热,搅拌一次以均匀分布。将煎好的1.5 lb 带骨、带皮鸡腿切块和6 oz 西班牙火腿肠 切成¼英寸圆片放回锅中。加热至沸腾,然后将火转至中小火^。从此不要再搅拌。不加盖烹饪15分钟~。

Use fully peeled and deveined shrimp. If frozen, thaw overnight in the Refrigerator — never cook from frozen in a Skillet or released water will kill the sear. Pat shrimp completely dry with paper towels. Season with salt just before cooking; add paprika, garlic salt, or red pepper flakes if using. Have lemon, parsley, and butter measured and ready before the shrimp hit the pan — cook time is short.

Heat a large Skillet over medium to medium-high heat. Add enough olive oil, butter, or both to coat the pan. For garlic or red pepper flakes, add to the oil first and sauté 1–2 minutes until fragrant — don't let the garlic burn. Once the fat is hot and shimmering, add shrimp in a single layer. Don't crowd the pan or they'll steam instead of sauté — work in batches if needed. Cook without moving for 1.5–2 minutes per side, flipping once. Total time: 2–3 minutes for small shrimp, 4–5 minutes for large. Watch closely — they overcook fast. Optional: add a splash of wine, lemon juice, or broth once shrimp are nearly done. Let reduce about 1 minute. Finish with a squeeze of fresh lemon.