Recipe: Shrimp Paella (Arroz Amarillo Con Camarones)

Another version of one of my favorite dishes.

Arroz Amarillo Con Camarones (Shrimp Paella)

1/2 c Olive oil
1 sm Onion; chopped
1 sm Green pepper; chopped
1 Garlic clove; minced
1 Parsley sprig
1 lg Ripe tomato peeled, seeded & chopped
1 Bay leaf
1/4 ts Nutmeg
1/4 ts Cumin
1/4 ts Thyme
1 pn Saffron; toasted
1 lb Shrimp, raw
shelled, deveined
1 c Hot water
1/4 c Dry white wine
1 tb Lemon juice
1 tb Salt
1/2 ts Hot sauce
2 c Long grain white rice
2 1/2 c Water
1/2 c Beer
Cooked peas
Pimiento strips
Parsley bouquets

Heat oil in casserole or Paella pan. Saute onion and pepper until transparent. Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme. Mix well, cover, and cook over low heat until mushy (about 15 minutes). The saffron should be toasting on the lid in the little brown paper. Add the shrimp to the saute and cook until it turns pink.

Dissolve the saffron in the 1 cup hot water. Combine with wine, lemon juice, salt and hot sauce. Pour into casserole, stir to mix, and cook covered 10 minutes more.

Now add the rice and the 2 1/2 cups of water. Distribute ingredients well in casserole. Bring to a quick boil, STIR ONCE, and place in preheated 325 degree F. oven for only 20 minutes - NOT ONE MORE MINUTE!

Remove from oven, uncover, and garnish with peas, pimientos, and parsley. Pour beer over all. Cover again and allow to stand 15 minutes longer, before serving.