Recipe: Paella with Shrimp

Read "Simply Spanish" to learn more about paella and then try this recipe at home.

Adapted from José Andrés

1/4 cup extra-virgin olive oil

1 1/2 lbs. large raw shrimp, peeled

Salt and freshly ground pepper

1 cup arborio or Valencia rice

1 tbsp tomato paste

1 tsp pimentón or hot smoked paprika

1 large garlic clove, minced

1 small pinch of saffron, crumbled

2 cups fish stock or clam broth

2 cups water

Paella with Shrimp Cooking Directions

In a paella pan or large, deep skillet, heat the oil until shimmering. Season shrimp with salt and pepper and add to the skillet. Cook over high heat until lightly browned on one side, 2 minutes. Transfer shrimp to a plate.

Add the rice to the skillet and cook, stirring, until opaque, about 2 minutes. Stir in tomato paste, paprika, garlic and saffron and cook, stirring, until the rice is toasted and sizzling, about 1 minute. Add the clam broth and water and bring to a boil over high heat. Boil until the rice is still a bit crunchy and about half of the broth is absorbed, 10 minutes.

Lower the heat and simmer until the rice is nearly tender and the liquid is soupy, but slightly reduced, about 8 minutes. Lay the shrimp on top, cooked side up. Cover and simmer until the shrimp are cooked through and the rice is tender, about 2 minutes longer. Serves 4.

The Wine Match: Albariño