Shrimp Recipes: Paella De Camerones (Shrimp Paella)

Paella De Camerones (Shrimp Paella)

  • 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)
Cooking Procedures:
  • 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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