Fisherman’s Paella

2 – 3 lbs jumbo shrimp, shell-on

25 threads saffron, soaked in ¼ cup hot water for 15 minutes

1 ½ Tbs pimenton (smoked paprika)

28 oz & 14 oz cans of whole tomatoes, chopped (liquid reserved)

1 green pepper, cored and chopped

4 cloves of garlic, minced

1 small – medium onion, minced

7 cups fish broth (or 4 cups claim juice & 3 cups water)

¼ - ½ tsp red pepper flakes

2 ½ cups short grained rice

Salt

Pepper

Olive oil

Heat oil in large pan, 14 – 18”, over medium high heat. Saute shrimp and remove.

Cook onions, garlic, paprika, tomatoes, peppers approx. 6 minutes to soften onion.

Add saffron, water, and broth and bring to boil. Add rice and distribute evenly. Cook without stirring until rice has absorbed most of the liquid.

Lower heat, add shrimp and reserved tomato juice (from canned tomatoes). Cook without stirring until rice is al dente. Remove from heat and cover for 5 minutes before serving. Correct seasonings.

Notes: We served this last Christmas Eve to satisfy our pescetarian eater and in recognition that seafood is traditional on Christmas Eve in many cultures.

I simplified the seafood to just shrimp, but part of the shrimp portion could be substituted by squid, claims, scallops, firm-fleshed fish, or mussels. If using seafood other than shrimp, add when adding rice. If using mussels or claims, add when recipe calls for adding shrimp.

Michael