Easy Paella Recipe - NYT Cooking

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You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom The name “paella” refers not to a combination of rice, seafood, sausage and other meats, but rather to the paellera, a large pan that looks like a flat wok
You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom. The name “paella” refers not to a combination of rice, seafood, sausage and other meats, but rather to the paellera, a large pan that looks like a flat wok. But you don't need one to make a good paella. A cast-iron skillet will do just fine. Shrimp is called for here, but you can use chicken, sausage, vegetables, scallops, pork or firm tofu in its place.