4 Cups Chicken Stock
Pinch Saffron (7 to 8 strands)
1/4 Cups Sofrito
1 Medium Onion, minced
2 Cups Medium-grain rice
Salt and pepper
2 Cups Raw Shrimp (16/20), peeled and deviened
Parsley and lemon wedges, for garnish
Preheat oven to 500 F and warm stock in a saucepan with saffron.
In a large oven safe skillet heat oil over medium high heat and saute the onion and sofrito together until the onion is translucent.
Add the rice and cook, stirring occasionally for 2 - 3 minutes or until the rice looks glossy. Add additional oil if needed. Season to taste with salt and pepper and add stock. Stir in the shrimp and transfer to oven.
Bake for about 25 minutes until the liquid is absorbed and rice is dry on top. Garnish and serve immediately.
