Best Spanish Shrimp and Chickpea Stew

This was very tasty. Leaving the tails on and halving the shrimp after par-cooking them was annoying and messy. If the whole point is to add shrimp flavor it might just be easier to simmer the clam juice and shrimps shells together in a small pot to extract the flavor. I'd also cut the shrimp before cooking them so I don't have to slice greasy, slippery shrimp. Next time I might also drizzle on some lemon juice along with the finishing olive oil.

2 TABLESPOONS SMOKED PAPRIKA

1 TABLESPOON SWEET PAPRIKA

KOSHER SALT AND GROUND BLACK PEPPER

1 POUND EXTRA-LARGE (2½5 PER POUND) SHRIMP, PEELED AND DEVEINED, TAILS LEFT ON

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE

2 TABLESPOONS SALTED BUTTER

1 MEDIUM LEEK, WHITE AND LIGHT GREEN PARTS HALVED LENGTHWISE, THINLY SLICED, RINSED AND DRIED

4 MEDIUM GARLIC CLOVES, MINCED

15½ OUNCE CAN CHICKPEAS, ½ CUP LIQUID RESERVED, DRAINED

8 OUNCE BOTTLE CLAM JUICE

CHOPPED FRESH FLAT-LEAF PARSLEY, TO SERVE

Directions at 177milkstreet.com

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