Paella De Camerones (Shrimp Paella)
Ingredients:
- Three to four Ñora peppers, reconstituted
- 1/4 cup plus
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 pound large (16 to 20 size) shrimp
- 2 teaspoons sweet pimenton
- 4 cups water
- 1 1/2 teaspoons finely ground sea salt plus more for seasoning
- 1/2 teaspoon saffron threads, plus more for garnishing
- 1 cup tomato puree (about 12 ounces ripe roma tomatoes, peeled, seeded, and, pureed)
- 1 cup Bomba rice
- Freshly ground black pepper
- Endive or butter lettuce hearts, for garnishAioli (optional)
- Place the peppers in a small bowl. Bring enough water to cover the peppers to a boil, and pour over the peppers.
- Let stand until the peppers have softened, about 15 minutes. Strain.
- Remove the stems and seeds and chop them into a paste. Set aside.
- Peel and devein the shrimp reserving the shells. Refrigerate the peeled shrimp.
- Dry the shells completely before they are added to the oil.
- To make the broth, heat 1 tablespoon of the olive oil in a medium saucepan over medium heat until it starts to smoke.
- Add the shrimp shells and sauté 3 to 4 minutes or until they brighten in color but are not browned.
- Add the pimenton, toss with shells for few seconds, then add the water and 1 1/2 teaspoons of the salt.
- Bring the liquid to boil. Reduce the heat keeping the liquid at a simmer for 30 minutes. Strain the stock into a clean saucepan. Discard the shells. Keep the stock warm.
- Heat 2 tablespoons of the olive oil in the paella pan over medium heat.
- Add the Ñora puree and cook in the oil, stirring, until it starts to brown, about 1 minute. Adjust the heat to low and add the saffron.
- Cook with the pepper paste for a few seconds, then add the tomato puree.
- Cook, stirring from time to time, until the ingredients are almost reduced to a paste, creating what's called a sofrito. Add the rice and cook with the sofrito for 1 to 2 minutes.
- Increase the heat to medium-high and add the stock to the pan stirring to incorporate it with the rice and sofrito.
- Bring to a strong boil for a few minutes. Reduce the heat keeping the mixture at an even, gentle simmer.
- Continue to cook until the rice has absorbed the stock and you can hear the rice start to sizzle at the bottom of the pan, about 12 to 15 minutes.
- Do not stir the rice or break the starchy layer that forms across the top surface.
- Meanwhile, while the rice is cooking, season the shrimp with salt and pepper.
- Heat the remaining 2 tablespoons of the olive oil in a large skillet or sauté pan over medium heat. When the oil is hot, but not smoking, carefully add the shrimp.
- Cook, turning once, until the shrimp are opaque and slightly firm, 12 to 15 seconds on the first side and about 8 seconds on the second.Arrange the shrimp over the rice.
- Place the lettuce leaves around the shrimp.
- Drizzle some olive oil over the paella, top with a few threads of saffron, and serve immediately with aioli if desired.
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