Recipe: Spanish Rice with Shrimp (serves 3)

SPANISH RICE WITH SHRIMP

1/2 pound shrimp (about 2 cups; 18 to 20 large shrimp) peeled, shells reserved
2 cups water
1 cup bottled clam juice
Pinch crushed red pepper flakes (or cayenne pepper)
1/8 teaspoon paprika
1 teaspoon kosher salt
3 tablespoons olive oil
1/2 medium onion, chopped
4 large cloves garlic, coarsely chopped
1/2 ripe tomato, coarsely chopped
1 green bell pepper, cored and diced (optional)
1 cup medium-grain rice, uncooked
2 tablespoons chopped fresh Italian (flat-leaf) parsley (optional)
Lemon wedges (for serving)

In a small saucepan add the shrimp shells with the water, clam juice, pepper flakes, paprika and salt. Bring to a boil, reduce the heat to a simmer, cover and cook for 10 minutes.

Meanwhile, heat a 10-inch skillet with the oil over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 6 minutes. Add the garlic, tomato, green pepper, if using, and cook until softened, 2 to 3 minutes.

Remove the shrimp-shell broth from the heat and strain through a sieve into a 4-cup measure. You should have 2 3/4 cups liquid; if there is less, add water to make up the difference.

Increase the heat under the skillet to medium high. Stir in the rice and cook, stirring frequently, until it becomes somewhat translucent, about 1 minute.

Add the strained broth, spread the rice into an even layer and bring to a boil. Reduce the heat to medium and simmer vigorously for 5 minutes.

Arrange the shrimp on top of the rice and simmer another 3 minutes. Reduce the heat to medium low, and simmer gently until the rice is just tender and the liquid is absorbed -- another 8 to 10 minutes. (It's all right if the rice starts to stick to the bottom of the pan; it can be brown, but don't let it burn.)

Remove from heat, cover and let rest for 10 minutes. Sprinkle with the parsley, if using, and serve with lemon wedges.

Makes 3 servings
Source: Fine Cooking Magazine Annual, Volume 2