Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon pimenton/smoked sweet paprika
  • 2 teaspoons chili powder (⅔ palmful)
  • 1 teaspoon cayenne pepper (⅓ palmful)
  • 1 teaspoon ground turmeric
  • ½ teaspoon saffron threads
  • 1 pound large shrimp in shell
  • 1 quart vegetable or chicken stock OR 3 cups stock plus one 6-ounce bottle clam juice
  • optional
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • Salt and pepper
  • About ½ pound chorizo or plant-based chorizo
  • peeled and diced
  • 1 small white or yellow onion
  • finely chopped
  • 1 cup short-grain rice
  • such as Bomba or Arborio
  • 2 cloves garlic
  • grated or chopped
  • 1 scant tablespoon tomato paste
  • ½ cup dry sherry or white wine
  • ¾ cup fresh or frozen peas
  • ¼ cup diced pimentos or piquillo peppers
  • 1 lemon
  • juiced
  • Chopped flat-leaf parsley

Instruction

  • For the paella spice, combine spices in small bowl
  • For the paella, if whole, peel shrimp and save shells and heads as well
  • Devein shrimp, cutting down backs of shrimp, then rinse and drain
  • Toast shells of shrimp in saucepot over medium-high heat until pink, bright and fragrant, add stock and bring to boil, then reduce at low boil to 3 cups and strain
  • Heat a large skillet over medium-high, add about 1 tablespoon EVOO, 1 turn of the pan, add the shrimp, salt and pepper and cook 2 minutes to just take the color off and get them going, then remove to a plate
  • Add remaining oil, 1 turn of the pan, then cook chorizo 1 to 2 minutes to render out some of the fat, then remove
  • Turn the heat down just a touch, then add onion and rice and toast 2 minutes, then stir in paella spice
  • Grate in garlic, then stir in tomato paste
  • Add sherry or white wine, turn up the heat, and pick up the browned bits using the tip of a wooden spoon
  • Add about three-quarters of the stock, stir and bring to a boil over medium-high for 10 minutes, stirring occasionally, until most of the liquid is absorbed but not dry
  • Turn the heat down to medium-low, add peas, stir, then add peppers
  • Add back shrimp and chorizo, press into rice, then add remaining stock and cook 8 minutes more
  • Douse pan with lemon juice and top with parsley to serve