1 lb raw extra-large shrimp, peeled and deveined (save shells)
2 cups clam juice or fish broth
(Subs: chopped cooked chicken and chicken broth)
3/4 cup dry white wine
1/2 tsp crumbled saffron threads (lightly toasted in oven)
1/3 cup finely chopped onion or shallot
1 red bell pepper cut in thin two inch slices
1 tbs diced garlic
1 cup Arborio Rice
16 oz can diced tomatoes (drained)
2 tsp smoked paprika
14 oz artichoke hearts, drained and chopped
1 cup frozen peas (allow to thaw)
2 tbsp chopped fresh parsley
1 Lemon wedged
Preheat oven to 350 degrees.
Sprinkle the shelled shrimp all over with coarse salt; let sit 15 minutes.
Have all ingredients chopped and ready to go.
Heat the clam juice or fish broth, wine, saffron and shrimp shells in a sauce pan, keep hot.
Heat thin layer of olive oil in deep skillet or 14” paella pan
Add onion and red bell pepper and saute slightly
Turn off heat and stir in garlic and rice
Stir until garlic is fragrant and rice evenly coated.
Stir in tomatoes and paprika
Strain hot broth mixture into skillet (discard shells).
Heat low uncovered and simmer 10 to 15 minutes or until rice is no longer soupy
Stir in shrimp, artichokes hearts, and peas
Transfer skillet/paella pan to the oven uncovered for 15 to 20 minutes until almost all liquid is absorbed.
Do not stir.
Remove from the oven when the rice grains are no longer hard but still have more bite than you want and a crust forms around the edge of the pan.
Cover with lid or tight foil and let sit 5 to 10 minutes or until the rice is cooked to taste.
Sprinkle with chopped parsley and arrange lemon wedges around the top of the paella.
Set pan on table to serve immediately
Makes 4 servings.
If you add mussels and sliced squid, stir in with shrimp (discard any mussels that have not opened by the time the pan reaches the table)