Spanish Shrimp Paella Recipe, Whats Cooking America

whatscookingamerica.net

Tracy Garr-Johnson

1 to 1 ½ pounds raw extra-large shrimp, peeled and deveined*

Coarse salt

2 ¼ cups bottled clam juice or fish broth

¾ cup wine

½ teaspoon crumbled saffron threads**

2 tablespoons olive oil

⅓ cup finely chopped onion

½ red bell pepper, cored, seeded and chopped

2 cloves garlic, chopped

1 cup uncooked Spanish Arborio Rice***

2 tomatoes, peeled and coarsely chopped

2 teaspoons regular or Spanish smoked paprika

1 (14-ounce) can artichoke hearts, drained (optional)

1 cup frozen peas

2 tablespoons chopped fresh parsley (for garnish)

Lemon wedges

To add additional flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. remove from heat and strain the broth; discarding shells. Add shrimp broth to clam broth to equal 2 ¼ cups.

note: To purchase Saffron, click on the underlined.

note: * Do not wash the rice, as it needs its outer coating of starch.

Directions at whatscookingamerica.net

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